"Double, double, toil and trouble, 
Fire burn and cauldron bubble," 



A 



365 



A DESSERT 



-TOGETHER WITH- 



PUDDING SAUCES, RECIPES FOR INVALIDS, A FEW MISCELLANEOUS 
RECIPES, AND NUMEROUS FACTS WORTH REMEMBERING. 



COLLECTED AND ARRANGED BY 



FLORENCE E. D. MUZZY, 



REVISED BY 



KEZIA PECK, 



FOR THE BENEFIT OF 



The West Cemetery Association, 

BRISTOL, - - CONN. 



Mailed to any address on receipt of 50 cents. 



WINSTED, CONN: 
M. W. DOWD & CO. PRINT, 
1883. 



9 CS$ 



Entered according to Act of Congress, in the year 1883, by Florence E. D. Muzzy, Bristol. Conn, 
in the Office of the Librarian of Congress, at Washington, D. C. 



INTRODUCTORY. 



Friends and Fellow Housekeepeks: 

We give you greeting, and beg leave to call to your mind a 
homely old saying, but one tried and true, " The way to a man's 
heart is through his stomach! " It is a noticeable fact that all men 
like a dainty dish, even while loudly protesting their dislike, or, at 
least, indifference to the same. Now, to make three hundred and 
sixty-five dainty dishes a year for " Jeems " requires greater scope 
of ingenuity, breadth of imagination, and more wear and tear of 
nerves and patience than average woman-kind feels inclined to ex- 
ercise or endure. In short, the dessert (which just puts the finish- 
ing touch to the dinner, without being absolutely essential to it) is a 
long, drawn-out trial to the housekeeper, who does everything with 
one brain and one busy pair of hands. "If I only knew what to 
make ! " is the universal cry. Here, then, you have it ! from rich 
to plain — we have tried to give something to suit all times and 
places. 

In a few cases we have given recipes which, perhaps, could not 
properly be called "desserts"; but in many families "all is not in 
the name" and any light finish to a dinner is all that is required. 

Each recipe is credited, as far as possible (and with many 
thanks), to the source from which it came. 

We have tried to give them all seasonally ; but find that it is 
impossible to place all just where they should be, owing to the num- 



4 

ber. It is, believed that no recipe is duplicated here, but it has 
been found a very difficult matter not to give the same twice, as so 
many appear in different books under different names. 

It is hoped that the " Approximate Measures/' "Facts," and, 
above all, the "Food for the Sick," may prove beneficial to many. 
Among the " Miscellaneous Kecipes " may be found crust for pies, 
puddings, etc. Also a recipe for cake used in some desserts. 

In trying these rules, please remember that all cooks are not 
good alike, any more than is the flour from which they bake. 
Where one will succeed another will fail. Nothing can he accom- 
plished with poor materials. Let that be borne well in mind from 
the outset. Otherwise your desserts, as well as all else you under- 
take in the culinary line, will prove a dismal failure; and you will 
never succeed in finding your way to the heart of " Jeems." . 



GEO. D. STEWART. 



GRMNER MD PIPER HMGER. 

DEALER IN 

Paints, Oils, Glass, Brushes, 

And Painters' Supplies in General. 

39 North Main Street, Bristol^ Conn. 

THE BRISTOL TIMES. 

Published Every Saturday, 
Office 65 North Main Street. 
C. LOUGHERY, - PROPRIETOR. 



The Times is the largest paper published in Bristol, and has the 
largest circulation of any paper in the vicinity, therefore as an ad- 
vertising medium it cannot be excelled. 

Our Job Department is complete, and a trial will convince all 
that our work is of the highest order, while our prices are always 
reasonable. 

65 North Mail* Street, BRISTOL, COJVJV. 



GO TO THE 




IF YOU WANT 



STAPLE AID FAIOY GROCERIES, 

WoODENWARE AND CROCKERY. 

All Goods warranted to give satisfaction or money refunded. 

NORTH MHIN STREET, - BRISTOL, CONN. 



CANDEE & WKIGHT, 
DENTISTS. 

24 PROSPECT ST., BRISTOL, CONN, 
34 YEARS PRACTICE. 



CHARLES L. PENFIELD, 

DEALER IN 

CHOICE BEEF, IFTTOI, LAMB, ETC., 

Poultry and Game in Their Seasons. 

88 LAUREL STREET, CORNER NORTH MAIN, BRISTOL, CONN. 



fine nws ppiee^ppY. 

I have a large assortment of 

ff j PAINTINGS7EMRMM^'EtMIMs;Tl^| j^ 

Choice Articles in 

CHINA, GLASS AND PORCELAIN, 

Carefully selected for Wedding Presents. 

SRTISTIC FRAMING A SPECIALTY, 

In Gold, Bronze and Natural Woods. 

Amateur Photographic Outfits, Photographers' Supplies. 
VISITORS ALWAYS WELCOME. 
ALBERT Hi, BUTLER, 

263 MAIN STREET, - HARTFORD. 

BENJ. F. HAWLEY, 
INSURANCE AGENT. 



Office in Savings Bank Building. Up Stairs. 

F 9 8©HAJLK 9 
MERCHANT TAILOR. 

A NICE STOCK OF FINE WOOLENS ALWAYS ON HAND. 

Place of Business, Over Sipnraey's Store. 



MAPLECROFT DAIRY. 

W. R. HURD, Proprietor. 
FORESTVTIXE. - CONN. 



TABLE BUTTER. 

In the production of butter at this dairy the greatest care is exercised, from 
the selection of the cows to the delivery of the finished butter to the customer. 
The cows are selected for their butter qualities; the feed is that which will 
give the best results, regardless of cost; the stables are models of neatness; the 
animals are constantly groomed; the herd is under the supervision of a com- 
petent veterinarian; the manufacture of the milk into butter is after the best 
methods known, and none but skilled labor is employed, the whole establish- 
ment being under the eye of the owner, who is determined to be excelled by 
no one in New England. The butter is extensively used in the best families 
in New York, Brooklyn and Hartford. The proprietor is prepared to supply 
a limited number of families in Bristol and Plainville. All orders should be 
addressed to W. R. HURD, Forestville. 

ICE CREAM. 

Mr. Hurd has appointed 

BYDER 3z BEACH, 

MAIN STREET, BRISTOL, 

His Agents for 

MAPLECROFT ICE CREAM. 

Messrs. R. and B. will be constantly supplied with a choice quality of cream 
during the season, and will take orders for Philadelphia or French Creams, 
either in tubs, pails or FORMS, for weddings, parties, festivals or home use. 

FRESH DRAWN MILK. 

from this dairy will be on sale during the warm season, by the glass and in 

quantity, at 

j. sieeuRpyg f^hit 

As DRAWN MILK is a novelty in this market it should be understood 
that "Maplecroft Drawn Milk" is milk that has b<?en submerged in iced 
water for 12 hours, when whatever cream may have risen is taken off ; the 
milk is then packed in ice and is ready for use, affording a very pleasant, 
sweet summer drink, which should never be confounded with "creamery 
milk." 



365 USEFUL RECIPES. 



ENGLISH PLUM PUDDING. 

January 1. — f cup chopped suet, rubbed into 3 cups flour, 
f cup molasses. 

1 cup chopped raisins or English currants. 
1 cup sour milk. 

I teaspoon soda. Butter a two-quart pudding pot or pail. Fill; 
set into hot water and boil constantly three hours. Serve with 
sauce. Mrs. G. F. Perry. 

LEMON CREAM PIE. 
January 2. — I teacup sugar. 
1 tablespoon butter. 
1 egg ; 

1 lemon (juice and grated rind). 

1 teacup boiliug water. Pour over 1 tablespoonful corn starch 
dissolved in cold water. Fill paste and bake. 

Marion Harland. 

BAKED APPLES AND CREAM. 

January 3. — Remove the core from fair apples. 
Fill with sugar; bake; serve hot with milk or cream. 

HOT JELLY CAKE. 
January 4. — 1 cup sugar. 
Large third of cup butter. Stir to cream. 
Large third of cup milk. 
J teaspoon soda. Stir in with butter, etc. 



6 365 Useful Recipes. 

Put in.1 cup sifted flour; stir. 
Whites of two eggs; stir. 

f or 1 cup more flour, with J teaspoon cream tartar in it. While 
hot, split once or twice and spread in jelly; serve hot. Any stirred 
cake will do instead of this. Mrs. N. P. Thompson. 

MINCE PIE. 

January 5. — Boil 3 pounds beef and 3 pounds tongue for four 
hours. Skin the tongue, and chop it and the beef fine. 
Add 2--J- pounds beef suet, chopped fine. 
2£ pounds raisins, stoned. 
1J- pounds English currants, 
f pound citron . 
2 pounds brown sugar. 
■J pint good molasses. 

1 quart boiled cider ( or 1 quart wine and brandy mixed). ^ 

\ cup salt. 

\ cup cinnamon. 

\ cup allspice. 

Small i cup cloves. 

1^ nutmegs. 

^ tablespoon mace. 

Mix well together, and let stand over night. When you make 
the pies add f chopped apple and water enough to make it nice. 

Mrs. Cooke. 

HARLEQUIN JELLY. 

January 6. —Wash a jelly mould with the white of an egg. 
Melt (but not heat) a little currant jelly and pour into it. When 
cold pour in a little lemon jelly, and let cool. Then any other 
dark jelly to alternate with the light, till the mould is filled. Let 
the jellies be barely warm, so they will not run together. Serve 
with lady fingers (see rule) or cake of any kind. Printed Recipes. 



365 Useful Recipes. 7 
APPLE SHORTCAKE. 
January 7. — Make a light biscuit crust (see rule). Stew and 
strain apples. (A flour sieve is best for straining the apples.) Sea- 
son to taste with sugar, a little butter and nutmeg or cinnamon. 
Split the hot crust, butter slightly, and spread with the strained 
apples. Mrs. M. F. Lee. 

COCOANUT DROPS AND NUTS. 
January 8. — 1 " live" cocoanut, grated. 
Whites of 2 small (or 1 large) egg. 
I cup powdered sugar. 

Mix thoroughly, and form into thimble-shape with the fingers. 
Bake a minute or two in hot oven. Crack nuts and serve with the 
drops. Mrs. T. F. Barbour. 

QUEEN OF PUDDINGS (Bread). 

January 9. — 1 pint fine bread crumbs. 

1 fpiart milk. 

1 small cup sugar. 

Butter size of small egg. 

Yolks of 4 or 5 eggs, well beaten. 

Grated rind of 1 lemon. 

Salt. Bake like custard (or till well done, but not watery). 
Then spread over it a layer of jelly (or preserves). Beat the whites 
of the 4 or 5 eggs to a stiff froth; add 1 cup powdered sugar; spread 
over jelly; just brown in oven. Cut out in slices when cold. Nice 
to make Saturday for Sunday dinner. 

Mrs. J. R. Haivley, Colorado Springs. 
RAISIN PIE. 

January 10. — 1 pound raisins; boil one hour, covered con- 
stantly with water. 

Add 1 lemon, chopped. 

1 cup sugar. 

2 tablespoons flour. (Three pies.) Hood's Cook Book. 



8 365 Useful Eecipes. 

CRACKER PUDDING. 

January 11. — Four common sized crackers, powdered. 

1 pint milk. 
Yolks of 2 eggs. 

2 tablespoons sugar. 

1 cup raisins or £ cup English currants. 
Salt, nutmeg. 

Bake \ hour. Erost top with the whites of the two eggs, little 
sugar and flavor. Household. 

LEMON TAET. 

January 12. — Grate the peel of two lemons. Beat with 3 eggs. 

2 cups sugar. 
Butter size of egg. 
Juice of two lemons. 

Boil from 20 to 30 minutes in a kettle of hot water. Fill crust 
for tarts or pie. Will keep five or six weeks if canned, 

Mrs. F. M. Stevens, Waterbury. 

CALIFORNIA GOLD PUDDING. 

January 13. — 1 cup molasses. 
£ cup butter. 

3 cups flour. 
1 cup milk. 

1 cup English currants. 
1 teaspoon soda. 

Butter a covered pail, if you have no farine kettle, and set in 
kettle of water. Steam three hours. Serve with sauce. 

Mrs. F. Norton. 

PUFF PUDDING. 

January 14. — 3 eggs well beaten. Put in about \ pint milk, 
and about 10 dessert spoons sifted flour, mixed smooth with a little 



FOR SPRING AND SUMMER AT 

A. EBER'S. 

Just received a splendid assortment of Spring and Summer goods, 
which will be made up in the best style and at the lowest figures, by 

£JB£3RS, Meroliant Tailor. 

J". SIO-OTTIR/IfcTIEre", 

Wholesale and Retail Dealer in 

Foreign & Domestic Fruits d Nuts. 

CANNED GOODS A SPECIALTY. 



127 Main Street, BRISTOL, CONN. 




Dealer in 



ALSO AGENT FOR 

EDWIN C. BURT & COS 

Ladies', Misses' and Children's Fine Shoes. 

NOTTS BLOCK, - BRISTOL, CONN. 



S. A. OLOOTT, 



Manufacturer and Dealer in 



Jk, popper | jJheet )ron ]tfare, 

STOVES, FURNACES, RANGES, 
PUlflPS, L.EAD PIPE, IRON SINKS. ETC. 

Tin and Iron Roofing, and Job Work done in the best manner. 
Also agent for Richmond's Ranges, Stoves, and the " WONDER 
OF THE AGE/' Richmond Oil Stove. 

TRISLS SOLICITED. CSLL MD SEE IT. 

BRISTOL, - CONN. 

O, GK WRIGHT, 



MANUFACTURER OF AND DEALER IN 



FURNACES, STOVES, RANGES, 

Tin, Copper and Sheet Iron Ware, Etc. 

Roofing and Jobbing done in workmanlike manner at short notice. 
BRISTOL, - CONN. 



§»8 - 

DEALER IN 



Fine Watches and Jewelry, Spectacles and Eye Glasses, 



SILYER 9 PLSTEB WIRE 



Plain and Fancy Crockery, Glassware, Lamps, Stationery, Blank Books, Etc. 
125 MAIN STREET, - - BRISTOL, CONN. 



J. ALEX McCLUNIE, 

LANDSCAPE ARCHITECT. 

HARTFORD, - CONK. 



P. O. Box No. 84 4. 

H. S. GOODALE, 




W7^E, 

phmp& 

IiE^D PIPE. 

-» CONN. 



S. R. WELDON & SON, 

Hardware and Paints, 
Manufacturers' and Builders' 
Supplies, 
Housekeeping G-oods, 
Farming and Dairy 

Implements, 
Churns and Creameries, 

Refrigerators, 

Ice Chests, 

Ice Cream Freezers, 
Oil Stoves, Carpet Sweepers, 

Hammocks, Etc. 

WITH A FULL LINE OF 

PAINTS, OILS, LEAD, ZINC, COLORS, 
BRUSHES, GLASS, ETC., PAINTS 
MIXED READY FOR USE, 
PREPARED KALSOMINE, ALL COLORS 
POWDER AND DYNAMITE. 

S A. WELDON & SON, 

Main Street, 





BRISTOL, 



COILTZlNT. 



365 Useful Recipes. 9 

milk. Salt. This amount will make about four half-pint pud- 
dings. Bake quickly. Serve with berry sauce. 

Mrs. F: M. Stevens. 
INDIAN PUDDING. 
January 15.— 1 quart milk. When boiling, stir in 1 teacup fine 
meal and two tablespoons flour (wet with cold milk or water). Let 
it boil thoroughly, stirring all the time. Let it cool slightly. 
Sweeten to taste, or with 4 tablespoons sugar and 4 tablespoons mo- 
lasses. Butter size of an egg; salt; one or two eggs well beaten; 
raisins; spice to taste (or ginger and cinnamon). The last thing be- 
fore setting into the oven, pour in a little cold milk, but do not stir 
it in. It will form a sort of jelly. Bake slowly one or two hours. 
LEMON CORN STARCH PIE. 
January 16. — 1 large cup boiling water. 

1 small cup sugar, 
legg. 

Juice of 1 lemon. 2 tablespoons corn starch. Frost with the 
white of the egg. Mrs. T. F. Barbour. 

DELICIOUS PUDDING. 
January 17. — 1 cup of sugar. 

2 cups milk. 

2 eggs. 

3 tablespoons flour rubbed smooth in a little milk. 
1 tablespoonful butter. Nutmeg. 

A little fruit adds very much to the goodness. Fill thin tart 
crust with the mixture. Bake. Printed. 
ORANGE PIE, No. 1. 
January 18. — 1 orange, cut in small pieces. 
^ pint milk. 
Yolks of 2 eggs. 

■J cup sugar. Fill one crust. Use whites for frosting. 

Mrs. T. F. Barbour. 

2 



10 365 Useful Recipes. 

K. J. M.'s RICE PUDDING. 
January 19. — 1 tablespoon rice. 
1 full cup milk. 
Sweeten to taste. 
Nutmeg; salt. 

Bake J hour slowly, stirring occasionally. 

Mrs. T. F. Barbour. 
PRESIDENT'S PUDDING. 
January 20. — Cut some slices of stale bread, and dip each one 
into a custard made thus: Beat up 1 egg with 1 wine glass milk, j 
ounce of powdered sugar. Fry bread quickly in butter. Pile on 
a dish with layers of jam. Pour over a thin boiled custard. Sift 
sugar over it. Printed. 
CHOCOLATE CREAM. 
January 21. — \ cup grated chocolate. 
1 cup water. Boil together. 
Add 1 cup sweet milk, and boil. 

1 heaping teaspoon corn starch, dissolved iu a little milk. 
Sweeten very sweet. When cold flavor with vanilla. 

Print vd. 

APPLE TART PIE. 
January 22. —Cut and slice apples. Cook to a pulp. Strain 
through a flour seive (as easiest). Sweeten with sugar or molasses to 
taste. Add a little ginger and cinnamon or spice to taste. Put in 
a small lump of butter. Eill an under crust, and on the top put 
stiTps of paste in any design: or can have two crusts if preferred. 

KISS PUDDING. 
January 23. — Boil 1 quart sweet milk in custard kettle. Stir 
in 4 large tablespoons sugar and 4 of corn starch, wet with a little 
cold milk, and added to the well beaten and strained yolks of 4 
eggs. Have the whites of eggs beaten with 1 cup powdered sugar 



365 Useful Recipes. 11 

and 1 teaspoon vanilla. Spread on top, and set in a quick oven to 
brown. Take out and sprinkle with grated cocoanut. Put on ice, 
and eat cold. The sweet liquor that settles while cooling serves as 
sauce. Mrs. G. P. Fessenden, Anson ia. 

RICE SNOW BALLS. 
January 24. — Boil 1 pint rice in 2 quarts water with 1 teaspoon 
salt. Put in cups, and when perfectly cold, turn them carefully 
into a deep dish. Make a custard of the yolks of three eggs, 1 pint 
milk, 1 teaspoon corn starch; flavor. When cold, pour over balls \ 
hour before serving. Mrs. G. P. Fessenden. 

QUICK DESSERT. 
January 25. — Take milk crackers; sprinkle a good deal of co- 
coanut over them, with a little sugar. Pour sweet milk over them. 
Put a spoonful of jelly on each cracker if you choose. 

Mrs. G. P. Fessenden. 

WINE JELLY. 

(WITH CAKE OR NUTS.) 

January 2fi.— \ package gelatine dissolved in a little cold water. 
Add 1 pint hot water, and let come to a boil. Add \\ cups sugar 
and \ cup best sherry wine. 

Mrs. Ladd, in Methodist Cook Book, 
IMITATION MINCE PIE. 
January 27. —1 cup vinegar. 
1£ cups molasses. 
1 cup sugar. 
4 cups water. 
1| cups chopped raisins. 

4 eggs. 

5 soda crackers. 

Butter size of an egg. Melt. Put in eggs last. 

Mrs. Geo. P. Fessenden. 



12 365 Useful Recipes. 

SUET PUDDING. 
January 28.— 1 pound raisins. 
1 pound currants. 
1 pound suet, chopped fine. 
-J- pound citron. 
6 eggs. 

Salt. Flour to make a stiff batter. Steam and serve with sauce. 

Mrs. G. P. Fessenden. 

BAVARIAN CREAM. 
January 29. — Soften in cold water \ box gelatine. Pour on one 
cup of boiling sweet milk. Dissolve. Add 1 pint whipped cream, 
sweetened and flavored to taste. Mrs. Fessenden. 

CANNED CHERRY PUDDING. 
January 30.— 1 cup cream. 
1 cup milk. 
1 egg. 

1 teaspoon soda. 

Flour to make a thick batter. Beat. Add 1 teacup cherries. 
Bake. Serve with sweetened cream. Printed. 

CUSTARD PIE— Baked. 
January 31. — To 1 quart milk use four eggs. 
4 tablespoons sugar; little salt; flavor to taste, or grate nutmeg 
on top before baking. One crust. 

ANGELS' CAKE AND CUSTARD. 
February 1. — Whites of five eggs, beaten thoroughly, 
f cup powdered sugar, sifted three times; add a little at a time, 
and beat a good deal. 
\ cup flour, with \ teaspoon cream tartar. 

Sift several times, and add a little at a time, stirring as little as 
possible. Vanilla. Do not butter the pan. Serve with boiled 
custard. Mrs. T. F. Barbour. 



365 Useful Recipes. 



13 



FRUIT PUDDING. 
February 2. — 1 cup grated bread. 
1 cup apples, chopped fine. 
1 cup English currants. 
3 eggs beaten very light. 

Sweeten to taste, nutmeg and lemon extract. Mix thoroughly, 
and steam in buttered pudding mould. Serve with sauce. 

Printed. 

APPLE JELLY PUDDING. 
February 3. — Fill a quart bowl with alternate layers of thin 
sliced apples and sugar. Cover with a plate held in place by a 
weight. Bake three hours. Let it stand until' cold, and you will 
turn out a rounded mass of clear, red slices and firm jelly. Serve 
with cream. Printed. 
LEMON RICE PUDDING. 

February 4. — Take \ cup rice, boil soft, and then stir into 1 
pint milk. Add the beaten yolks of three eggs, \ cup sugar, grated 
rind of 1 lemon. When baked cover with meringue made of the 
whites of three eggs, sugar and the juice of the lemon. Brown in 
oven. Mrs. G. P. Fessenden. 

CHOCOLATE BLANC MANGE. 

February 5. — 1 quart milk. 

3 tablespoons chocolate. 

3 tablespoons sugar. 

3 tablespoons corn starch. 

Boil and let cool in moulds. Serve with cream and sugar. 
DELMONICO PUDDING. 

February 6. — Four tablespoons corn starch or flour wet with 
milk; yolks 3 eggs; little salt; -J cup sugar. Pour the mixture 
slowly into one quart boiling milk, stirring; flavor. Frost with 
whites of eggs and \ cup sugar. Brown. 

Mrs. G. P. Fessenden, 



14 365 Useful Eecipes. 

WALNUTS AND APPLES. 

February 7.— These can be prepared quickly, and answer well 
for a dessert on "busy days." 

ORANGE PUDDING. 

February 8. — Grate the rind and slice fine two or three oranges. 
Sprinkle with sugar. 

Place a basin containing 1 pint milk on the stove over boiling 
water. 

Stir together yolks of two eggs, % cup sugar, 2 tablespoons flour 
and a little cold milk. When the milk boils stir in this mixture. 
Let it thicken, and pour over the orange. Beat the whites of two 
eggs with a little sugar. Frost. Brown in oven. 

Mrs. Douglas, Forestville. 

WHIPPED CREAM. 

February 9. — I pint rich, sweet cream; whip thoroughly. 

Whites of 3 eggs (though less will do). Sweeten and flavor to 
taste. Whip with egg beater or a whip churn. Set on ice. Serve 
alone or with cake, or pour over fruit or with jelly. 

Mrs. T. F. Barlovr. 

QUICK ICE CREAM. 

February 10. — Take rule for whipped cream (above), and add 
light, new-fallen snow. 

QUEEN OF PUDDINGS (Rice). 

February 11.— 1 cup rice; soak two hours. 
1 quart milk. 
Yolks 3 eggs. 
Raisins; flavor; bake. 

Beat the whites with 10 tablespoons sugar, and spread over pud- 
ding; brown. Mrs. T. F. Barbour. 



365 Useful Recipes. 15 

CHOCOLATE PUDDING-Not Rich. 

Februaky 12.— 10 tablespoons tine bread crumbs. 
5 tablespoons grated chocolate. 
1 small cup sugar. 
4 eggs. 

1 pint milk. 
Small lump butter. 

Mix crumbs, chocolate, sugar and yolks with a little cold milk, 
while the remainder of milk and the butter are on the stove (over 
boiling water) heating. When boiling, stir in the mixture till it 
thickens. Bake while you are making frosting for the top with the 
whites, sugar and flavor. Brown slightly. 

Mrs. 67. P. Fessenden. 
PUMPKIN PIE. 

February 13.— 1 cup stewed and strained pumpkin. 
\ cnp sugar. 

2 eggs well beaten. Salt. 

Milk enougli to fill one j)ie plate. 

First, line deep platter with crust; then beat eggs and sugar to- 
gether, adding pumpkin and milk and salt. Season with cinnamon, 
nutmeg and allspice to suit taste. If your eggs give out, try pow- 
dered cracker to thicken. Sometimes ginger is used to season, or a 
little extract of lemon. Printed Recipes. 

COTTAGE PUDDING. 

February 14. — 3 tablespoons melted butter. 

1 teacup sugar. 

1 egg. 

1 cup milk, 

1 pint flour. 

3 teaspoons baking powder. Bake. Serve with sauce. 

Mrs. Charles Deming, Forestville 



16 365 Useful Eecipes. 

ORANGE SHORTCAKE. 
February 15. — Make biscuit crust of 1 large cup of flour, 2 
small teaspoons baking powder, 1 small tablespoon shortening, little 
salt. Wet up soft with sweet milk. Do not handle any more than 
is necessary. Spread in tin and bake with hot fire. Have ready 
sliced oranges, sweetened to taste, with or without cream. Spread 
the crust with a little butter, then oranges. Eat quickly, as the 
crust, if made right, is very tender and will soak. 

Mrs. F. Stevens' biscuit rule. 
COCOANUT PIE. 
February 16. — 1 cup dessicated cocoanut. Boil in a little milk. 
When boiling, add 1 tablespoon corn starch wet in milk. When 
cold add two eggs. Make pretty sweet. Add milk enough to fill 
one pie. One crust. Mrs. F. Downs. 

BIRD'S NEST PUDDING. 
February 17, — Pare and core sound apples enough to cover bot- 
tom of deep dish. Make a custard and fill up dish, and bake. 
Serve with or without sauce. Printed. 
FLOATING ISLANDS. 
February 18. — 1 quart milk. 
5 eggs. Save out 2 whites for islands. 
5 tablespoons sugar; flavor; boil. 

Beat the 2 whites' to a stiff froth. Slip over a pan of boiling- 
milk or water for an instant. Take off with skimmer, and when 
cold, put on custard for islands. Mrs. F. Downs. 

LEMON AND EGG PIE. 

February 19.— 3 eggs, well beaten. 

2 lemons, chopped fine. 

2 cups sugar. 

3 cups water. 

2 or 3 spoons flour or powdered cracker. Small piece butter. 

Mrs. F. Downs. 



365 USEFUL RECIPES. 

BATTER PUDDING. 



17 



February 20. — 6 tablespoons flour. 
1 tablespoon butter, melted. 
1 quart milk. 
3 eggs. 

1 spoon sugar. Boil. Printed. 

LEMON SHERBERT. 

February 21. — Juice of 5 lemons. 

1 pint sugar. 

1 quart water. 

1 tablespoon gelatine. 

Add the gelatine, which has been soaking two or three hours in 
cold water enough to cover, and dissolved in J to 1 cup boiling 
water. Freeze. Mrs. F. Downs. 

SPONGE PUDDING. 

February 22. — 1 heaping coffee cup flour, stirred smooth in 1 
quart milk. Set in boiling water and stir constantly until the flour 
is well cooked. When nearly cold, add 2 teaspoons melted butter, 1 
cup sugar, yolks 12 eggs, beaten to a froth. Mix together. Just 
before baking add the whites of 12 eggs, beaten stiff. Put the pud- 
ding in a buttered tin dish, and set in a dripping pan of boiling- 
water. Bake f hour. Serve with sugar and cream or sauce. 

Mrs. Albert Upson, Chicago, III. 

BAKED APPLE PUDDING. 

February 23. — Slice apples into a deep dish. Pour over a bat- 
ter made of 1 egg, 1 pint milk (sweet), salt, 2 teaspoons baking- 
powder. Put in a very little melted butter to shorten, if you wish. 
Bake. Serve with sauce. 

Mrs. Frank Dozens. ■ 



18 365 Useful Recipes. 

JELLY CUSTAED PIE. 

February 24. — 1 cup of any kind of jelly. 

1 egg. Beat well together with 3 teaspoons cream or milk. Mix 
thoroughly and bake in one crust. 

Mrs. Winslow's Cook Booh. 

MINUTE PUDDING. 

Febeuaey 25. — 1 pint sweet milk and a little water; salt. Mix 
about \ cup flour smooth in cold water. Heat milk oyer hot water. 
When boiling, stir in flour. Strain. When ready to serve put in 
saucers, and in each dish put a teaspoonful jelly. Season to taste 
with butter, sugar, cream and nutmeg. 

CRANBERRY ROLL. 
Febkuaey 26.— 1 quart cranberries. Stew in just water enough 
to keep them from burning. Make very sweet; strain and cool. 
Make a paste like biscuit crust, and spread the cranberries on it 
about an inch thick. Roll it. Tie closely in a cloth, boil 2 hours, 
and serve with a sweet sauce. Printed. 

RICE AND APPLE PUDDING. 
Febkuaey, 27. — Boil 1 cup well- washed rice fifteen minutes, 
adding a pinch of salt. Drain dry in sieve. Line a pudding mould 
or tin pail with the rice. Peel and quarter 6 apples and place in 
the center of rice, with \ cup of sugar and a little chopped lemon. 
Cover the fruit with rice, tie down and steam one hour. Serve with 
sweetened cream, lemon sauce or sweet melted butter. Printed. 

LEMON AND RAISIN PIE. 
February 28. — 1 cup raisins, chopped fine. 
1 lemon, chopped fine. 

1 cup sugar. 

2 cups water. 

3 tablespoons powdered cracker; salt. Mrs. F. Downs. 



365 Useful Eecipes. 19 
NO EGG SUET PUDDING. 
February 29. — 1 cup chopped suet, rubbed in 3 or 4 cups flour. 
1 cup chopped raisins. 
1 cup sugar. 

1 cup buttermilk or sweet milk, and 2 teaspoons cream tartar and 
teaspoon butter. 
Salt. 

1 small teaspoon soda. 
Steam three hours. Sauce. 

CUSTARD SOUFFLE. 
March 1. — 1 cup milk. 

2 scant tablespoons butter. 
4 eggs. 

2 scant tablespoons flour. 

2 tablespoons sugar. 

Let milk come to a boil. Beat butter and flour together. Add 
to them, gradually, boiling milk. Cook eight minutes, stirring 
often. Beat yolks and sugar together, add to the cooked mixture, 
and set away to cool. When cool, beat the whites to a stiff froth, 
and add. Bake in buttered dish, in moderate oven, twenty min- 
utes. Serve immediately, with creamy sauce. 

Mrs. F. Perry. Waterbury. 
CHOCOLATE PUDDING (Very Rich). 
March 2.-4 eggs. 

3 even teaspoons corn starch. 

1 full cup grated chocolate. 

2 cups sugar. 

Beat yolks and 2 whites. Mix corn starch with a little cold 
milk, and add. Put in sugar and chocolate. Pour all into 1 quart 
boiling milk and cook a few minutes. Pour into a pudding dish. 
Frost with the remaining 2 whites of eggs. Brown. 

Mrs. F. M. Stevens. 



20 365 Useful Eecipes. 

FARINA PUDDING. 

Maech 3. — Boil 3 pints milk (or 1 quart water), and add slowly 
while boiling 4 large tablespoons farina. Continue to boil slowly 
from \ hour to an hour. While this is cooling beat 4 eggs and \ 
pound sugar. Add to 1 quart cold milk; stir into the warm farina. 
Add spices to taste; salt; bake. Or, thicken 3 pints of milk with 4 
tablespoons farina, and let it cool in jelly moulds. Turn out on 
plates, and serve with sauce or sugar. 

Mrs. Smith, Gridley House. 
LEMON PIE, 

Maech 4. — Grated rind and juice of 1 lemon. 
Yolks of 2 eggs. Small piece butter. 
2 tablespoons flour. 1 small cup sugar. 

1 cup cold water. Cook this separately. 

Bake crust first. Fill pie. Frost with whites and little sugar. 
Brown in oven. Mrs. F. M. Stevens. 

ORANGE JELLY BASKETS. 

Maech 5. — Take 8 thick-skinned oranges. Cut the skin with a 
sharp knife in such a manner as to form a round basket with a han- 
dle. Cut notches in edge of basket for ornament. Carefully re- 
move the pulp. For jelly take 

\ box gelatine. 

2 cups sugar. 

1 cup orange juice. Pour over this 3 half-pints boiling water, 
and boil slowly till thoroughly dissolved. Let it partly cool and 
fill baskets. Set on ice. Tie a ribbon to handle of basket. 

Mrs. J. Deacon, Waterlury. 

POOR MAN'S PUDDING. 

Maech 6. — Rub 1 cup suet, chopped fine, into 4 cups flour. 
Add 1 cup molasses. 



365 Useful Recipes. 



21 



1 cup milk. 
1 cup raisins. 

1 teaspoon soda; salt. Steam three hours. Eat with sauce. 

Mrs. F. M. Stevens. 

APPLE FLOAT. 

Makch 7.— 1 pint stewed and strained apples. 

Whites of 3 eggs and 4 tablespoons sugar, beaten until stiff. Add 
apples, and beat until stiff enough to stand alone. Lay it on a dish 
of boiled custard. Flavor the custard. 

Mrs. F. M. Stevens. 

CREAM PUFFS. 
Makch 8. — 1 cup boiling water, on stove. 

% cup butter in the water. Stir in flour equal to water, or 1 full 
cup, and dry soda as big as a pea. Let it cool. Beat 3 eggs and 
stir in. Put in dripping pan, in small tablespoonfuls, and bake in 
hot oven. When done cut in two with scissors, and fill with thick 
boiled custard, placing the two halves together when filled. 

Mrs. Fred. Perry. 

DELICATE INDIAN PUDDING. 

March 9. — 1 quart milk, 3 eggs, teaspoon salt. 

2 heaping tablespoons Indian meal. 
4 heaping tablespoons sugar. 

1 heaping tablespoon butter. 

Boil milk in double boiler. Sprinkle meal into it, stirring all the 
time. Cook twelve minutes, stirring often. Beat together eggs, 
salt, sugar and \ teaspoon ginger. Stir the butter into the meal 
and milk, and pour this gradually on to the egg mixture, stirring. 
Bake slowly one hour. 

Mrs. F. Perry. 



22 365 Useful Recipes. 

COCOANUT PIE. 

March 10.— 3 eggs. 

1 pint milk. 

2 tablespoons melted butter. 
1 grated cocoanut. 
1 cup sugar. 

Beat yolks with sugar. Add beaten whites, then melted butter, 
then milk and cocoanut. Flavor to taste. 

Mrs. F. M. Stevens. 
WHIPPED CREAM AND BANANAS. 

March 11.— Cut the bananas in halves, lengthwise. Leave the 
banana m one-half of peel, and fill the other half with whipped 
cream. (See recipe February 9.) Set on ice. When ready to 
serve, tie halves together with ribbon. Mrs. J. Deacon. 

FRENCH PUDDING. 
March 12.— Line a baking dish with stale sponge cake (or any 
kind of cake you like). Moisten with sherry wine or not, as you 
choose. Make boiled custard (see rule), and fill dish. Make me- 
ringue of whites of eggs and powdered sugar. Brown. 

Mrs. J. Deacon. 

CANNED (OR FRESH) HUCKLEBERRY ROLY POLY. 
March 13.— Make a biscuit crust, and roll a little thicker than 
pie crust. Put a layer of crust and then a layer of huckleberries 
(without much liquor), as in turnover pies, making seven layers in 
all. Put in steamer and steam about three hours. Serve with 
sweetened cream. Yon can use oranges or other fruit instead of 
huckleberries. Mrs , F M 

TOASTED CAKE. 
March 14.— Toast slices of stale cake to a delicate brown. Make 
a foamy sauce (see rule), and pour over just before serving. 



365 Useful Recipes. 23 
CORN STARCH PIE. 
March 15. — 2 tablespoons corn starch, wet in water. 

1 cup sugar. 
Yolk 1 egg. 
Juice 1 lemon. 

Mix, and stir slowly into 1 cup boiling water. Fills one crust. 
Use white of egg for frosting. Mrs. T. F. Barbour. 

SAGO PUDDING. 
March 16. — Soak 1 cup sago in 1 quart milk for two hours. 

2 well beaten eggs. 
§ cup sugar. 

Salt; flavor. Bake one hour in a slow oven. 

Mrs. Steele. 

COCOANUT PUDDING. 
March 17. — Soak bread crumbs in 1 pint milk. 
\ cup dessicated cocoanut. 
2 tablespoons sugar. 
1 egg. 

Butter size of an egg; salt. Bake. 

Mrs. J. R. Hawley, Colo. Springs. 

TAPIOCA PUDDING. 
March 18. — 6 tablespoons tapioca. 
1 quart water. Soak over night; salt. 

Add yolks of 2 eggs and more water to thin. Sweeten to taste. 
Let it boil. Flavor. Turn into another dish (over fruit, if you 
like). If you do not turn over fruit, then put a layer of jelly on 
top. Add a little powdered sugar to the beaten whites and frost. 
Brown slightly. Ella Muzzy. 

WHORTLEBERRY PUDDING. 

March 19. — 1 pint molasses. 

1 quart berries (canned or fresh). 



24 365 Useful Recipes. 

1 large cup boiling water poured on 1 teaspoon soda. 
1 small tablespoon cinnamon. 
\ tablespoon cloves. 

Put in flour to make stiff as pound cake. Steam or boil three 
hours. Sauce. Mrs. Nellie Beecher. 

ORATED APPLE PUDDING. 
March 20. —8 Apples grated. 
About same quantity stale bread crumbs. 
3 eggs. 

1^ pints milk. 
Sugar to taste. 
Cinnamon (or spice to taste). 

Bake in a slow oven one hour. Serve with cream. 

Printed Recipe. 

SQUASH PIE. 

March 21. — Beat 2 eggs and \ cup of sugar together. Add 1 
cup strained squash and sweet milk for one crust. Salt, cinnamon, 
ginger t allspice and nutmeg, or spice to taste. Printed. 

HASTY PUDDING. 

March 22. — Put about 1 quart water (or any quantity) on boiling. 
Salt well. Bring your meal box close to stove, and while the water 
boils, sift meal into it with left hand, stirring hard all the time with 
right. Cook thoroughly. Eat hot with butter and sugar or syrup. 

LOBSTER PUDDING. 

March 23. — 1 can preserved lobster or 1 large lobster boiled. 
\ cup fine bread crumbs. 
\ cup rich milk or cream. 
Cayenne pepper; salt. 

1 teaspoonful Worcestershire or Haney's sauce. 

\ pound fat salt pork or corned ham, cut into very thin slices. 



MILES. LEWIS PECK, 
FIRE, LIFE and ACCIDENT IBSTJ&OCE, 

Dwelling and Farm Insurance, 

PLACED IN MUTUAL COMPANIES AT LOW RATES. 

W. W. THORPE, 

DEALER IN 

A LARGE STOCK .ALWAYS ON HAND AT BOTTOM PRICES. 

HUTCHINSON & CO., 



DEALERS IN 



Groceries ani Provisions, Teas, Coffees, Spices, Sips, Fruits, 

CONFECTIONERY, T0B1CC0, CIGARS, ETC. 

322 NORTH MAIN STREET, BRISTOL, CONN. 

CT. 3s/L. PECK, 



A complete assortment of Greenhouse and Bedding Plants. All kinds of 
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for Weddings, Funerals and other occasions. 

GREENHOUSES ON WEST STREET, OPPOSITE CEMETERY, 

BRISTOL, - CONN. 





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Just received from the manufacturer in Aberdeen, Scotland, 

some fine 



$(Jotdi granite ]\ionimientft 

Also from Mass. a large stock of 

QUINCY GRANITE MONUMENTS 

AND HEADSTONES, 

Making as good a show as can be found in the'country. 

EVERYTHING IN THE LINE OF MARBLE WORK, 

FURNISHED AT SHORT NOTICE. 



All work warranted as represented and sold as low as can be bought 

anywhere. 



GEO. O. 

Bristol, June 1st. 1883. 



FINE PORTRAIT PAINTING. 

IN 

6IIf, PflS^EIi, IJMDIH INK C6Ii6RJS. 

Old or Faded Photographs, Daguereotypes, Ambrotypes, and defaced Tin 
Types, copied and enlarged to any size, and any changes successfully 
made. All work warranted to give satisfaction. Prices rea- 
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mail carefully attended to. 

ctotzjk tze^zeo-ahsto waust, 

ROOM 5, NOTTS BLOCK, 

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North Main Street, Bristol, Conn. 

Wagons made and repaired by first-class workmen. Horse shoeing a specialty. 
If your horse interferes bring him to me and I guarantee a cure. 

DEALER IN 

FRESH AND SALT FISH, OYSTERS, ETC. 

A full line of Fish, Oysters, Lobsters and Clams at prices to suit. 
TEAM TO ALL PARTS OF TOWN. 
MARKET 117 MAIN STREET, BRISTOL, CONN. 



MAMMOTH HOUSE-FURNISHING ESTABLISHMENT. 

MODERN AND ARTISTIC GOODS 

AT THE SPACIOUS STORE OF HART, MERRIAM & COMPANY, 

No House in New England offers greater attractions in 

CARPETS. 

Two enormous carpet halls, 50 feet by 100 feet, filled with the best 
productions in all qualities. Axminster, Wiltons, Moquette, Body 
Brussels, Tapestry Brussels, Three Plys and Ingrains, in the various 

grades. 

MATTIUGS 

of our own importation, in the newest patterns, made seamless, and 
can be put down and stretched like a carpet, in all the popular col- 
ors, olive, old gold etc. Oriental and Smyrna Rugs and Mats, Lin- 
oleums, Oil Cloths, Office and Church Mattings in all widths. 

CURTAIN AND SHADE DEPARTMENT 

constantly supplied with latest and richest goods, which we make 
up and hang, suited to the various rooms and apartments in a house- 
hold, in a manner and taste highly decorative. Beautiful Turco- 
mans, Raw Silks, Goss Stripes, Silk Damasks, Sateens, Plushes, 
Madras, Lace Draperies, Applique Laces, Nottinghams, Fringes, 
Cords, Cornices and Cornice Poles in endless variety, 

ARTISTIC PAPER HANGING. 

No one production for interior ornamentation has been so rapidly 
advanced in the past few years, as Modern Wall Paper Hangings. 
The designs and colorings crowd the artist's brush, and an effect 
equal to fresco can be obtained for a very small fractional cost, in 
proportion. The recent designs are exceedingly artistic. Our ceil- 
ing patterns are very beautiful and nothing will add so much to the 
furnishing of a house as well chosen ceiling and side wall decorations. 
We are the second largest dealers in New England in these goods, 
and are members of ^American Manufacturers' Wall Paper Associa- 
tion." In our Wholesale Department, merchants can obtain all the 
different makers' patterns at manufacturers' prices. We carry a 
stock of nearly 500,000 rolls. Parties contemplating house furnish- 
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HART, MERRIAM & COMPANY, 364 Main Street, Hartford, Conn. 



WM. E. SUGDEN. 



C. R. HART. 



L. B. MERRIAM. 



365 Useful Eecipes. 



25 



3 eggs. 

Pound the meat and coral to a paste. Mix in this 3 eggs well 
beaten, the seasoning, bread crumbs and 1 tablespoonful cream. 
Stir till light. Line a pudding mould with sliced ham. Pour the 
mixture over this. Cover close, set into boiling water and boil 
steadily one hour. For sauce use the remainder of the cream and £ 
cup drawn butter. Marion Harland. 

JAM PUFFS. 

March 24.-3 eggs. 

^ cup sweet jam or jelly. 

The weight of the eggs in Hecker's prepared flour. 

|- their weight in sugar and butter. 

Beat eggs stiff, yolks and whites separate. 

Cream the butter and sugar. Strain the yolks into this. Beat 
well before putting in whites. Flour last. Put in large spoonfuls 
upon baking tin. Make all of a size. Do not let them touch. Bake 
fifteen minutes in hot oven. Cut each open, leaving about an inch 
uncut for hinge. Fill with jelly or jam. Sprinkle fine sugar over. 

Marion Harland. 

MACCARONI pudding. 

March 25.— £ pound maccaroni, broken into inch pieces. 

1 pint water. Boil the maccaroni in water in one dish set in an- 
other of hot water, until tender and has soaked up the water. Lit- 
tle salt. Add 1 tablespoon butter. Let it stand covered five min- 
utes without removing from range. 

Add 1 large cup milk. 

2 tablespoons powdered sugar. 
Grated peel £ lemon; cinnamon. 

Let it simmer ten minutes longer, covered, .and stirring frequent- 
ly. Eat hot with butter and sugar or sugar and cream. 

Marion Harland. 

4 



26 365 Useful Eecipes. 

ORANGE PUDDING. 
March 26. — 2 oranges— juice of both and peel of one. 
Juice 1 lemon. 

^ pound stale and crumbled lady's fingers. 

2 cups milk. 

4 eggs. 

\ cup sugar. 

1 tablespoon corn starch, wet with cold water. 
1 tablespoon melted butter. 

Soak the crumbs in milk. Whip up light, and add eggs and 
sugar and butter, already beaten to a cream. Next the corn starch, 
and when mould is buttered and water boiling hard, stir in the 
juice and peel of fruit. Do this quickly, and plunge the mould di- 
rectly into boiling water. Boil one hour. Serve with sweet sauce 
brandy). Marion Harland. 

ITALIAN CREAM. 
March 27. — Soak -J- box gelatine in -J- pint milk an hour. Add 1 
pint milk and the beaten yolks 4 eggs, stirring constantly. Sweet- 
en to taste (or about 3 or 4 tablespoons sugar). Remove from fire, 
and add two glasses of wine and a little vanilla. Then the beaten 
whites of the eggs, thoroughly stirred in. Put in a mould. 

Mrs. F. M. Stevens. 
COCOANUT CUSTARD PIE. 
March 28. — 1 quart milk (large or not, according to eggs). 
4 to 6 eggs, well beaten. 
£ pound sugar (or 1 cup). 
Flavor to taste. 

1 cup dessicated cocoanut. Bake in moderate oven until custard 
rises, and do not set in cool place at once. Printed Recipe. 

FRUIT DESSERT. 
March 29. —Sliced bananas and oranges, mixed with chopped 
pineapple. Scatter powdered sugar over all. Printed. 



365 Useful Recipes. 27 
APPLE PUDDING SPICED. 
March 30. —Fill a dish with apples nicely sliced. 
Sweeten; add spices to taste; a little lemon or vanilla. Cover 
with a crust made of 1 quart flour. Rub in 3 small tablespoonsful 
baking powder; butter size of egg; salt; sweet milk to make a soft 
dough. Set on stove till crust rises. Then bake. Serve with a 
sweet sauce. Printed. 

SNOW CREAM. 

March 31. — Whites of 2 eggs. 
1 cup sugar. 

1 cup fruit of any kind, oranges, peaches, apples (sour). 

Beat till smooth and stiff. Mrs. F. M. Stevens. 

APFEL KUCHEN. 
April 1. — Stir up to rise over night. 
J cup sugar. 
i cup shortening. 
i cup yeast. 
1 cup milk. 
1 egg; nutmeg. 
Makes good doughnuts also. 

Also, over night prepare the apples. Pare them, slice in to- 
wards core, and then slice off from outside, leaving long thin pieces. 
Put on sugar and cinnamon, and stir. Let it stand until morning. 
Then spread the batter on long tin, and let it rise a short time. 
Spread it then with melted butter and egg, beaten well together. 
Put the apfel on top and bake. Mattie Abeling. 

COCOANUT MERINGUE. 

April 2. — Mix 1 grated cocoanut with 1 pint milk. 
Small piece of butter. 
Grated rind of 1 lemon. 
Yolks of 4 eggs. 



28 365 Useful Eecipes. 

Bake fifteen minutes. Make a frosting with the whites of the 
eggs, 1 cup of sugar and juice of lemon. Brown in oven. 

Mrs. G. P. Fessenden. 

BEEAD PUDDING. 
April 3. — Into 1 quart sweet milk put 1 pint fine bread crumbs. 
Butter size of egg. 
Well beaten yolks 5 eggs. 

Sweeten and flavor as for custard. After baking, whip the whites 
to a stiff froth. Add 1 cup powdered sugar. Frost and bake a 
delicate brown. Mrs. Fessenden. 

SEA MOSS BLANC MANGE. 

April 4. — 1 quart milk and a very little salt. 

Put over fire in hot water. Add a very small piece of white sea 
moss. Let the milk boil until it appears to thicken. Strain into 
cups or bowls, and let cool. Set on ice if possible. Serve with 
sugar, cream and a sprinkle of nutmeg. Can put a spoonful of 
jelly to each dish as served, if you like. 

APPLE PUDDING. 
April 5. — 1 cup sugar. 
^ cup butter. Stir to a cream. 
Add 3 eggs. 
I cup milk. 
1 cup flour. 
1 cup chopped raisins. 
6 chopped apples. 

Bake two hours, and serve with wine sauce. 

Mrs. Fessenden. 

SPANISH CKEAM. 
April 6. — Soak 1 box gelatine in 1 quart warm milk for two 
hours. 

Add beaten yolks of 4 eggs. 



366 Useful Recipes. 29 

1 cup sugar. 

Put in a pail and set in kettle of hot water. Let boil one-half 
hour. Stir most of the time. Beat whites, and stir in immediate- 
ly on taking from the stove. Flavor. Dip mould in cold water be- 
fore pouring in cream. Serve with cream. Mrs. Fessenden. 

ORANGE PIE, No. 2. 

Apkil 7. — Grated rind and juice of two oranges. 
4 eggs. 

4 tablespoonsful sugar. 

1 tablespoonful butter. Cream butter and sugar. 
Add the beaten yolks, rind and juice, and lastly the beaten 
whites stirred in lightly. One crust. Mrs. G. P. Fessenden. 

TAPIOCA COCOANUT PUDDING. 

April 8. — Soak 3 tablespoonsful tapioca over night. Pour off 
water, and put the tapioca in 1 quart boiling milk. Boil ten min- 
utes. Salt. Beat the yolks of four eggs with 1 cup sugar and 3 
tablespoons cocoanut. Boil five minutes longer. Put in deep dish. 
Frost and sprinkle thick with cocoanut. Brown slightly. 

Mrs. Fessenden. 

QUINCE DESSERT. 
April 9. — Use canned quinces, or 

Peel, slice and stew quinces till they are very soft. Strain through 
a colander or flour sieve. Sweeten them well and put them in a 
berry dish. While the quince is cooling make a custard of 

1 pint milk. 

Yolks of 3 eggs, 
cup sugar. 

Let it cool, and pour over quinces. Make a meringue of the 
whites of 3 eggs, and into it beat J cup powdered sugar. Spread 
smoothly over custard. Serve cold. 

Printed Recipes. 



30 365 Useful Recipes. 

RICE FLUMMERY. 
April 10. — Boil 1 pint milk. 
Add 4 tablespoonsful sugar. 

Stir in 5 tablespoonsful ground rice softened with cold milk. 
Salt. 

Boil till well done. Flavor with vanilla or grated chocolate. 

Mrs. Fessenden. 

CHOCOLATE FRENCH PUDDING. 

April 11.— Put slices of sponge cake in dish and moisten with 
wine if you choose. Make custard of 

1 pint milk. 

2 or 3 eggs. 

2 tablespoonsful sugar. Salt. 

Set in boiling water to cook. Flavor with grated chocolate to 
taste. Make meringue of whites of 2 eggs and powdered sugar. 
Brown. Mrs. John Deacon. 

WHIPPED CREAM WITH ORANGE JELLY. 

April 12. — Cut oranges in halves and remove pulp. Fill one- 
half of peel with orange jelly (as in recipe for orange jelly baskets, 
March 5,) and the other half with whipped cream (see rule Februa- 
9). Set on ice, and when cream and jelly are hardened, just before 
serving, tie the orange halves together (half cream and half jelly) 
with ribbons. Mrs. J. Deacon. 

CHARLOTTE RUSSE. 

April 13. — J pint cream, whipped to a stiff froth. Soak \ box •■ 
gelatine in J cup milk for two hours. Pour on this -J cup boiling 
milk. Place pan of whipped cream in another of ice water, and 
sprinkle over f cup sugar and small teaspoon vanilla. Strain the 
gelatine on this, and stir gently till it thickens. When it will pour, 
fill three plates and set on ice one-half hour. 

Mrs. Fred. Perry. 



I 

365 Useful Recipes. 31 
COFFEE CUSTARD. 
Apeil 14. — 1 pint strong coffee. 
1 pint milk. Boil together. 

6 eggs, beaten with 1J cups sugar. Serve with cake. 

Mrs. F. Perry. 

CREAM TAPIOCA. 
April 15.— 3 tablespoons tapioca soaked over night in water. 
Add 1 quart boiling milk. Boil fifteen minutes. Add 4 yolks of 
eggs beaten with I cup sugar. Five minutes before it is done add a 
little salt and flavor. Beat whites with 3 tablespoons powdered 
sugar, and brown. Eat cold. Mrs. Fessenclen. 

BUTTERED SPONGE PUDDING. 
April 16.— Sponge cake, about one inch thick, cut into pieces 
three inches square. Split and butter. Lay pieces together, and 
put in baking dish. Make custard and pour over cake. Bake. 

Mrs. T. F. Barbour. 
FIG PUDDING (Very Rich). 
April 17. — £ pound figs. 
1 cup suet. 
\ cup bread crumbs. 
1 cup milk. 
1 tablespoon sugar. 
3 eggs. 

Chop figs and suet fine. Soak crumbs in milk. Beat eggs and 
sugar together. Stir all together, and add cinnamon and nutmeg 
to taste, with wine or not, as you choose. Boil three hours. Serve 
with sweet sauce. Mrs. Window's Receipt Boole. 

QUINCE PIE. 

April 18. — Pare, slice, stew and strain 6 quinces. Add to them 
1 pint milk, 4 well beaten eggs. Sweeten to taste. Bake with one 
crust f hour in a moderate oven. Or use canned quinces. 

Mrs. Winslow's Receipt Book. 



32 365 Useful Eecipes. 

CORN STARCH BLANC MANGE. 
Apkil 19. —Dissolve 4 tablespoons corn starch inalittle cold milk, 
and pour in 1 quart of boiling milk. Let it boil a few minutes, stir- 
ring constantly. Remove from fire. Add beaten whites of 4 eggs, 
little salt, 4 tablespoons sugar. Beat well aud pour into moulds. 
Make a soft custard of 1 pint milk, yolks of the eggs, 3 tablespoons 
sugar, vanilla. When ready to serve, turn blanc mange into a dish 
and pour custard around it. Mrs. Fessenden. 

ALMOND RICE PUDDING. 
Apkil 20. — Soak 1 cup rice in a little water four hours; salt. 
Put it in farina kettle; fill outer kettle with hot water. Pour 1 pint 
milk over rice, and simmer gently until tender and clear. Beat to- 
gether 5 eggs and 1 cup sugar; add 1 pint more milk and then the 
rice. Mix well. Flavor with lemon peel. Boil in a buttered 
mould. Cook steadily one hour. Dip the mould into cold water. 
Let it stand uncovered an instant, then turn out upon a flat dish, 
and stick it all over with -| pound sweet almonds, blanched, and cut 
into long shreds. Mario7i Harland. 

FROZEN BANANAS. 

April 21. — Take 6 good bananas and put them aside, being care- 
ful not to handle them much, and not remove skins till the very last 
moment; otherwise the fruit will blacken; 1 quart cream and im- 
pound powdered sugar. Sweeten the cream. Then peal bananas. 
Cut them and mash quickly with potato masher. Put the cream on 
them and freeze at once, as you do ice cream. 

Mrs,. Douglas, Forcstville. 

RICE PUDDING. 
April 22. — 2 quarts milk. 
\ cup rice. 
Small cup sugar. 
Small cup raisins. 



365 Useful Kecipes. 33 

1 teaspoon cinnamon. Bake slowly two hours. Stir three times 
the first hour. Mrs. F. Perry. 

QUINCE AND APPLE PIE. 

April 23. — Out J as many quinces as you do apples (or fewer still 
will do, as you like). Cook without sugar until it can be strained 
through sieve. Then sweeten to taste. Use one or two crusts as 
preferred. If only one, then put strips of crust across the top to 
ornament. Or may use canned fruit. 

APPLE CHARLOTTE. 
April 24. — 1 scant pint of apples, steamed and rubbed through 
sieve. 

^ box gelatine, soaked an hour in ^ cup cold water. 

1 cup sugar. 

Juice of a large lemon. 

Whites of 3 eggs. 

Pour \ cup boiling water on gelatine. Stir till dissolved. Pour 
on apples. Then add sugar and lemon juice. Place in basin of ice 
water, and stir till it begins to thicken. Add whites of eggs, beat- 
en to a froth. Pour in a two quart mould lined with sponge cake. 
Put on ice to harden. Make soft custard and pour around. 

Mrs. F. Perry. 

CHOCOLATE CUSTARD. 

April 25. — 1 quart milk. 
3 ounces chocolate. 

Boil together till thoroughly mixed. Let cool. Add 4 beaten 
eggs. Beat well with milk. Sweeten and flavor to taste. Little 
salt. Mrs. Winslow 's Cook Book. 

SNOWDON PUDDING. 
April 26.— J pound suet, chopped fine. 
|- pound brown sugar. 
I pound bread crumbs. 

s 



34 365 Useful Recipes. 

Juice and rind of 1 lemon. 

3 eggs. 

\ pound stoned raisins. 

Steam for three hours. Serve with sauce. 

Mrs. Winslow's Cook Book. 

PLAIN PUDDING. 
April 27. — 1 quart Indian meal. 

1 cup molasses. Stir. 

Add 1 cup sugar, and pour on slowly 1 quart boiling water* 
Steam three hours and serve with sauce. 

Mrs. Winslow's Receipt Book. 

CRACKER PUDDING. 
April 28. — 4 crackers, rolled smooth. 
Small piece butter. 

1^ pints milk, scalded and poured on cracker and butter. 

4 eggs. ' 

Sweeten to taste. Nutmeg. Serve with spoonful of jelly. 

Mrs. Winslow's Cook Book. 

MARLBOROUGH PIE. 
April 29. — Grate 6 apples. Add 1 cup sugar. 

3 tablespoons melted butter. 

4 eggs. 

Juice and rind of 1 lemon. 

2 tablespoons wine or brandy, if you like. 

Under crust only. Mrs. Winslow's Cook Book, 

BOILED BREAD PUDDING. 
April 30. — 1 quart bread crumbs. Soak in water or milk. 
Add 1 cup molasses. 
1 tablespoon melted butter. 
1 cup raisins or English currants. 
Spice to taste. About 1 cup flour. 



365 Useful Kecipbs. 35 

1 teaspoon soda'. 

Steam one or two Honrs: Serve with or without sauce. 

Printed. 

RICE BALLS. 

May 1. — J pound rice; wash. Cook in farina kettle with 1 quart 
sweet milk. ^ cup sugar, salt, nutmeg (or any flavor you choose), 
When the rice is tender and the milk is all absorbed, fill small tea- 
cups with it, pressing rice so firmly that particles will adhere. At 
serving, turn carefully upon a fruit dish, preserving shape. 

Printed. 

AMBER PUDDING. 
Mat 2. — 1 dozen large, tart apples. 
1 cup sugar. 

Juice and rind two lemons. 
6 eggs. 

4 tablespoons butter. 

Puff or chopped paste to line a 3 pint pudding dish. 

Pare and quarter apples. Pare the thin rinds from lemons, being 
careful not to cut into the white part. Put butter, apple, rind and 
juice into a stew pan, with \ cup water. Cover tightly and simmer 
f hour. Rub through a sieve; add sugar and let cool. Line a dish 
with thin paste. Beat the yolks of eggs and stir into the cooled 
mixture. Turn this into the lined dish. Bake slowly one-half 
hour. Beat whites to a stiff froth, adding slowly 3 tablespoons 
powdered sugar. Frost and brown slightly. Eat hot or cold. 

Miss ParlocCs New Cook Book. 
RACHEL PUDDING. 

May 3. — 1 quart bread crumbs. 

1 quart apples, cut fine. 

\ quart suet, chopped fine. 

1 quart English currants. 

Rind and juice of two lemons. 



36 365 Useful Recipes. 

4 eggs, well beaten. 

Mix thoroughly. Grease pudding mould and put mixture in it. 
Steam three hours, and serve with rich sauce (wine). 

Miss Parlors Cook Book. 
FOUNTAIN PUDDING. 
May 4. — Boil 1 pint cream. 
Grate into it peel of 1 lemon. 
4 eggs, well beaten. 

Sweeten to taste. Pour into cups and set in cold water. Let it 
come to a boil and simmer twenty minutes. Serve hot or cold, with 
jelly. Printed Receipt. 

CANNED BEERY PUDDING. 

Mat 5. — 1 pint sweet milk. 

4 eggs, well beaten. 

2 cups flour. 

1 teaspoon salt (small). 

J teaspoon soda. 

Beat all together. Put berries in an earthen pudding dish; pour 
batter over them and bake f hour. Serve hot with rich sauce, or 
sugar and cream. Printed Receipt , 

APPLE CUSTAPtD PIE. 

May 6. — 3 cups stewed apples. 

Small cup white sugar. 

6 eggs. 

1 quart milk; nutmeg. 

Let the sweetened apple cool, and add the yolks of the eggs beat- 
en light. Put in nutmeg. Then gradually stir in milk, beating as 
you go. Add whites last. Use one crust only. Mrs. F. Perry. 

TAPIOCA APPLE PUDDING. 
May 7. — Dissolve 1 cup tapioca at night in 1 quart water. Next 
morning pare and core 6 apples. (An apple corer can be obtained 



365 Useful Recipes. 37 

at any tinner's for a few cents.) Lay in deep dish. If they are 
hard stew them awhile, but not so much as to cause them to fall to 
pieces. Add to the tapioca, sugar and lemon to taste. Pour all 
oyer the apples, and bake till it jellies. Eat cold with sugar and 
cream. Mrs. Winslow's Cook Booh. 

HONEY OOMB PUDDING. 
May 8. — 8 cups flour. 
1 cup chopped beef suet. Rub together. 
1 cup molasses. 
1 cup milk. 
1 cup raisins. 

1 cup currants (or whortleberries in their season.) 

1 teaspoon soda; salt. 

Boil or steam three hours. Sauce. 

Mrs. Winslow's Cook Book. 
SNOW DRIFT. 

May 9.— J ounce gelatine. 

2 lemons. 

1\ cups sugar. 

3 eggs. 

Soak the gelatine in 1 cup cold water two or three hours. Then 
add sugar and juice of lemons, and pour over it \ pint boiling- 
water. Let boil a moment. When cool, beat the whites of three 
eggs to a stiff froth, and add to gelatine. Place in saucers, and 
pour around it a soft boiled custard. 

Mrs. Winslow's Cook Book. 

WASHINGTON CREAM PIE. 
May 10. — 1 cup sugar. 

2 cups flour (sifted into cup, not dipped up). 
|- cup milk. 
2 eggs. 



38 



365 Useful Recipes. 



1 teaspoon cream tartar. 
\ teaspoon soda. 

Bake in two straight rimmed plates. 



CREAM FOR FILLING. 



1 pint milk. 

1 cup sugar. 

2 eggs. 

3 tablespoons flour. 
Flavor. 



Mrs. O. B. Bishop, Sachem's Head. 



* 



EXTEA BATTER PUDDING. 



May 11. — 1 quart milk. 

6 eggs. 

Salt. 

12 tablespoons flour. 

Bake in hot oven, in small dishes, if you choose. Serve hot with 
sauce called " Mrs B.'s Sauce for Pudding." 

Mrs. C. B. Bishop. 



May 12. — 1 cup powdered crackers. 

\ cup molasses. 

\ cup sugar. 

\ cup raisins. 

\ teaspoon cloves. 

-§- beaspoon allspice. 

\ teaspoon cinnamon. 

A little pepper and salt and butter. 

2 tablespoons vinegar. 

Pour on this all 3 cups of boiling water, and let it boil up on 



CRACKER MINCE PIE. 



(three pies.) 



stove. 



365 Useful Recipes. 39 

APPLES IN CHARLOTTE RUSSE. 

May 13. — Quarter, peel and core about a quart of apples. Put 
butter in a stew pan, and set on the fire. When melted put apples 
in with sugar and nutmeg to taste. Put in oven, and when baked, 
drain them. Put back on fire and stir for ten minutes. Take 
them off; then butter a round mould, and line the bottom and 
sides with croutons (or pieces of bread cut in various shapes and 
fried in butter). Fill the mould with the apples, and cover with 
the soft part of slices of bread. Bake in moderate oven about 
twenty-five minutes. When done turn the mould over a dish, and 
remove it from the russe. Serve hot. 

Lyman's Philosophy of Housekeeping. 

ITALIAN CREAM. 

May 14. — Mix 1 pint sweet rich cream with \ pint milk. Sweet- 
en to taste. Add 2 gills of Maderia wine and 1 gill rose water. 
Beat all thoroughly. Dissolve in boiling water \\ ounces of isin- 
glass (or gelatine). Strain it through a cloth or sieve. Stir into 
the cream. Pour into moulds and set on ice. Turn out on small 
dishes when you srrve. Lyman's Philosophy of Housekeeping. 

APPLE CREAM. 

May 15. — Boil 12 large apples in water till soft. Take off the 
peel and press the pulp through a hair sieve upon ^ pound powder- 
ed sugar (or powdered loaf sugar). Whip the whites of 2 eggs, add 
to apples, and beat all together till it becomes very stiff and looks 
quite white. Serve heaped up on a dish with sweet cream. 

Lyman's Philosophy of Housekeeping. 

CORN STARCH .PUDDING. 

May 16.— 1 quart milk, boiling. Stir in 4 tablespoons corn 
starch, wet with cold milk. Add 4 beaten yolks of eggs and salt, 
1 cup sugar; flavor. Wet a mould with cold water, and pour in the 



40 365 Useful Eecipes. 

mixture when cool. When cold, frost with the whites of 4 eggs and 
4 tablespoons sugar. Brown. Serve cold. 

Lyman 9 s Philosophy of Housekeeping. 

POTATO PIE. 
May 17. — 1 pound mashed potato rubbed through a colander. 
4r pound butter creamed with 2 cups sugar. 

6 eggs; beat whites and yolks separately. Juice of 1 lemon, 
squeezed into potato while hot. 

1 teaspoon nutmeg; 1 teaspoon mace. Bake with one crust. Eat 
cold. Mrs. F. Perry. 

LEMON RAISIN TART. 

May 18. — 1 cup sugar. 2 lemons, all the juice, and 1 teaspoon 
grated peel. ^ teaspoon corn starch, dissolved in a little cold water. 
1 dozen raisins, stewed, cut and seeded. Beat well, and bake with 
two crusts. Mrs. F. Perry. 

DANISH PUDDING. 

May 19. — l'cup tapioca. 3 large pints water. \ teaspoon salt. 
i teacup sugar. 1 tumbler bright jelly. Wash tapioca and soak 
all night. In the morning put in the double boiler and cook 1 
hour. Stir frequently. Add the salt, sugar ■end jelly, and mix 
thoroughly. Dip a mould into cold water, and pour the mixture in. 
Set away to harden. Serve cold, with cream and sugar. 

Miss Parloa's New Cook Booh. 

PINEAPPLE PIE. 
May 20. — Beat together 1 cup powdered sugar and \ cup of but- 
ter till creamy. Add the beaten yolks of 2 eggs, then 1 pineapple, 
grated. Whip the beaten whites in lightly. Bake with one crust 
only. Mrs. R. C. Downs, Slitter Creek, Cat. 

TIPSY PARSON. 
May 21. — Take a common-sized sponge cake; 1 pint cold custard 
(made like a float); 1 pint whipped cream; I pound almonds, blanch- 



365 Useful Eecipes. 41 

ed and pounded. (To blanch almonds, pour on boiling water and 
remove the brown skin.) Cut the cake in thin slices, and dip each 
slice in port wine. Cover the bottom of a glass dish with slices of 
cake. Cover with custard; cover custard with almonds, and al- 
monds with whipped cream, alternately, till dish is full. Flavor 
cream and custard with vanilla. Sweeten the cream. This makes 
a large dish. Mrs. R. C. Downs. 

LEMON BUTTER TARTS. 
May 22. — i pound powdered sugar. Whites of 3 eggs and yolks 
of 1 egg. Juice of 2 lemons and grated rind of 1. Cook about 
twenty minutes, stirring constantly, as there is great danger of 
scorching. Fill small pie crusts and bake. Printed. 
TAPIOCA APPLE OR PEACH (Preserved). 
May 23.— 1 cup tapioca; 3 cups lukewarm water. Soak five or 
six hours in a warm place. Sweeten to taste, and add 1 well beaten 
egg and 1 teaspoon salt (small). Place in an earthern dish, alter- 
nating with preserved apples or peaches, the last layer being tapioca. 
Bake one hour. Serve with cream. Printed. 
CURDS AND WHEY. 
May 24. — Warm 1 quart fresh milk to its natural heat. Sweeten 
and flavor to taste. Add 1 dessert spoon rennet (which procure 
fresh from the butcher, cut in pieces and put in a quart bottle sher- 
ry wine). Stir quickly, and set aside on ice. Serve with cream. 

Printed. 

GRAHAM PUDDING. 
May 25. — 1J cups Graham flour; i cup molasses. 
£ cup melted butter; -J- cup sweet milk; 1 egg; 1 teaspoon soda. 
A little salt; \ cup raisins; \ cup currants. 
\ teaspoon cloves (ground); 1 teaspoon cinnamon (ground). 
\ teaspoon nutmeg (ground). Steam two and one-half hours. 
Serve with warm sauce. 

Mrs. J. H. Sessions, from "Mother Hubbard's Cupboard." 

6 



42 365 Useful Recipes. 

LEMON PUDDING. 
May 26. — Dissolve 1 heaping tablespoon of gelatine in a little 
water. Beat the whites of 5 eggs to a stiff froth; then beat in 
3 tablespoons of sugar, rind and juice of 1 lemon. When well 
mixed beat in gelatine. Set on ice three hours. Make a boiled 
custard of 1 quart milk, 1 small cup sugar, yolks of 5 eggs well 
beaten. Pour over the gelatine mixture when rea£y to serve. 

Mrs. Dwight Pierce, Bethlehem, Penn. 
ARME BITTER (Poor Knights). 
May 27.— Slice stale bread in small pieces, removing crust. 
Moisten with a custard made of 4 eggs, 4 tablespoons sugar, 1 quart 
milk. Do not let the bread break apart. Then dip the moistened 
slices into dried and sifted bread crumbs, then in beaten egg, and 
again in bread crumbs. Fry a golden brown in sufficient smoking 
hot fat to cover them. Lay a moment on brown paper to absorb 
the fat. Put a teaspoon jelly on each one; dust with powdered su- 
gar, and serve at once. Juliet Corson. 
ALMOND PUDDING. 
May 28. — Put \ pound almonds into boiling water two or three 
minutes, until the skins can be rubbed off with a wet cloth (blanch- 
ed). Grate them fine or pound smooth in a mortar. Add to them 
the yellow rind of a lemon, grated, and a teaspoon cinnamon. Cut 
stale bread in thin slices. Put it in layers in a buttered pudding 
dish, with the pounded almonds and the lemon rind, and saturate it 
with, a custard made of 8 eggs and i pound sugar to 1 quart milk 
and a little salt. Bake in a moderate oven till the custard is set. 
Then run a thin, sharp-bladed knife around the sides of the dish; 
slip the pudding out on a flat dish; pour any nice sauce around it, 
and serve at once. Juliet Corson. 
COCOANUT PUDDING, 
May 29. — 3 cups grated cocoanut; 1 quart milk; 2 eggs; 1 cup 
sugar; salt; flavor if you choose. Bake slowly. Printed. 



365 USEFUL RECIPES. 43 

BAKED CUSTARD. 
May 30. —1 quart milk; 4 tablespoons sugar; 4 eggs; salt; flavor 
with lemon, vanilla or nutmeg. Bake slowly, and do not let it stay 
too long in oven. 

SPICED CRACKER PUDDING. 
May 31. — 1 quart milk; 1|- cups sugar; 2 eggs; (> Boston crack- 
ers, powdered fine; % pound raisins; J nutmeg; \ teaspoon cinna- 
mon; a little ginger and allspice; 1 tablespoon butter, and a little 
salt. Mix, pour in buttered pudding dish, and bake slowly two 
hours. Printed. 
SNOW BALL PUDDING. 

June 1.— 2 cups rice; wash and boil tender; salt; pare and core 
12 sour apples; leave apples whole. Place each apple on a separate 
piece of clean cloth. Fill each with rice, and also cover outside 
with rice. Tie each one closely, and drop in boiling water. Cook 
till apple is done. Serve with any sauce, or with sugar and cream. 

Printed. 

CREAM PIE. 

June 2. — Bake an under crust. Make cream of 1 pint of milk, 
2 or three eggs, 2 tablespoons sugar; lemon or vanilla. Boil in dish 
set in basin of hot water. Do not cook too long. Let cool, and 
fill the pie when ready to serve. 

VIENNA'S LEMON JELLY. 
June 3. —Put \ box gelatine into dish. Add 2 cups sugar and 
the juice of 1 lemon. Pour over it from two to three half-pints 
boiling water. Let it boil up. Strain into cups and cool. Serve 
with cake; or bake tart crusts and fill with the cold jelly. 

Mrs. IS. Root, Waterbury. 
ORANGE ICE. 

June 4. — 1£ pounds fine white sugar, 1 quart water, 1 pint finely 
strained orange juice, juice 1 lemon. (Use any other juicy fruit, if 



44 365 Useful Recipes. 

desired.) Freeze like ice cream. Mrs. Henry Pond. 

PIE PLAXT PIE. 

June 5. — Cut up pie plant and let it stand in boiling water about 
ten minutes, after which it will require less sugar. Drain off water. 
Fill under crust. Make pretty sweet. Sprinkle on a little flour, 
piece of butter, and add sliced lemon if you like. Cut upper crust 
rather small for the plate, and do not fasten down the edges. This 
will prevent its running over, as the steam lifts the crust, but can 
escape. Printed. 
BOILED INDIAN PUDDING. 

June 6. — Chop \ pound beef suet very fine. Mix with \ pound 
moist sugar, 1 teaspoonfnl ginger, £ pound yellow Indian meal; 
salt; no moisture. Boil three hours in a well-buttered pudding 
dish. Serve with hot sauce. American Cookery. 

BOILED BATTER PUDDIXG. 

June 7. — Mix two tablespoons flour smooth in a little cold 
milk, gradually adding enough to make 1 pint milk. Melt 1 ounce 
butter (or about 2 tablespoonsful), and stir it in. Beat 3 eggs and 
add to batter, with pinch of salt. Beat all perfectly smooth. Pour 
into buttered pudding tin. Tie over this a cloth; dredge it with 
flour, and set into boiling water. Shake two or three minutes to 
prevent flour settling, and then let it boil steadily one and one- 
quarter hours. Turn out of tin, and serve with hot sauce. 

American Cookery. 
PLAIX BOILED RICE. 

June 8. — I cup rice; wash three times. Put into plenty of boil- 
ing water and salt. Boil till tender enough to be pierced with finger 
nail. Put into colander and hold under faucet till water runs 
through clear. Put into a clean saucepan with 1 teaspoon salt. Set 
into a hot oven five minutes, shaking occasionally, but never stir- 
ring with spoon or fork, as it breaks the grains and spoils flavor. 



865 Useful Recipes. 45 

When hot, squeeze over it the juice of 1 lemon; shake well, turn 
into dish, and serve at once. 

The St. Charles Hotel Receipt in American Cookery. 

STRAWBERRY SHERBERT. 
June 9. — 1 quart ripe, fresh strawberries; 3 pints water;, juice 1 
lemon; 1 teaspoonful orange flower water; f pound white sugar. 
Crush berries to a smooth paste. Add the rest of the ingredients, 
except sugar. Let it stand three hours. Strain through a cloth, 
squeezing it well. Add sugar, and stir till it is dissolved. Strain 
once more; set on ice two hours; freeze. Gem Cook Book. 

BAKED SPONGE PUDDING. 
Juke 10. — Weigh 3 eggs, and use equal quantity in each in but- 
ter, flour and sugar. Beat eggs very light, and add the rest. Beat 
thoroughly. Fill small cups, and bake ten minutes in a moderate 
oven. Serve with sauce. T. S., in American Cookery. 

A GOOD DESSERT. 
June 11.— Canned apples, pears or peaches served with sweet 
cream, and any white, tender cake, make a very nice dessert for a 

change. Printed. 
CRANDELL PUDDING. 

June 12.—^ box gelatine dissolved in 1 teacup cold water. Add 
3 pints milk, a little salt; sweeten to taste. Set in a kettle of 
water and stir till it boils. Beat the yolks of 6 eggs and stir in. 
Strain through a cloth and boil again. Take it off, and stir in rap- 
idly the whites of six eggs beaten to a froth. Flavor; serve cold. 

Lyman's Philosophy of Housekeeping. 

BIRDS' NEST PUDDING, No. 2. 
June 13. — Pare and core as many apples as will set in the dish, 
and nil the holes with white sugar and lemon peel. Mix as much 
custard as will fill the dish, allowing 7 eggs to 1 quart milk, and 
season it with sugar and lemon or peach water. Set dish into a pan 



4fi 365 Useful Recipes. 

of water and bake one hoar. Serve with or without sweet sauce. 
If without, make apples a little sweeter. 

Lyman's Philosophy of Housekeeping. 

APPLE PIE. 

June 14. — Peel and halve about 8 apples; take out the cores. 
Put into a sauce pan about 2 cups sugar, 1 lemon sliced, a gill of 
water. When this boils, put in the apples, and cook slowly till 
clear and tender. Remove carefully, not to break them. Boil down 
the syrup. When cold, put apples in the plate, around which a 
double rim of puff paste has been placed; brush with the white of 
an egg, and sift fine sugar over it. Bake. 

Lyman's Philosophy of Housekeeping. 
COCOANUT CHEESE CAKES. 
Juke 15. — Stew till tender 6 ounces grated cocoanut and 6 
ounces white sugar with 2 tablespoons cocoanut milk. When cool, 
add 5 eggs, beaten to a froth, and the grated rind of \ lemon. Line 
small tins with paste, and fill with mixture, and bake twelve or fif- 
teen minutes. Lyman. 
PLUM PUDDINCx. 
Juke 16. — Pound to a fine paste 2 ounces blanched almonds; 
mix them with 8 well beaten eggs. Add 1 pint cream; stir in 1 
pound sifted flour; then add 1 pound stoned raisins, 1 pound wash- 
ed and dried currants, 1 pound of finely chopped suet. Sweeten to 
taste. Spice to taste; candied orange peel or citron ; 2 glasses cur- 
rant jelly dissolved in \ glass water. Boil five hours. Serve with 
a sweet sauce. Lyman's American Cookery. 

STRAWBERRY ICE CREAM (a la Suepkise). 
Juke 17.— Put 3 pints strawberries in a deep dish with 1 cup 
sugar. Season 3 pints cream with \\ cups sugar and 2 tablespoons 
wine. Freeze this. Take out beater and draw the cream to the 
sides of the freezer. Fill space in the center with berries and su- 



365 Useful Recipes. 47 

gar. Cover with the frozen cream. Put on cover and set away for 
an hour or more. When cream is turned out, garnish base with 
strawberries. Miss Parloa. 

MOLASSES PIE. 

June 18. — 3 cups molasses. Add 3 eggs well beaten, 1 table- 
spoon butter, lemon or other flavor. Spice to taste. One crust. 

Mme. St. 0., in Lyman's American Cookery. 

SWEET CORN PUDDING. 

June 19. — Grate the corn from 6 ears. Mix with \ pint sweet 
milk, i cup sugar, 1 tablespoonful flour, 1 tablespoonful butter, a 
little salt, 2 beaten eggs. Bake till it rises in an oval. (Less sugar 
can be used, if desired.) Mrs. F. M. Stevens. 

VICTORIA PUDDING. 

June 20. — Beat well the yolks of 5 eggs. Mix with 1 jnnt 0 f 
apple sauce that has been sweetened, flavored and strained. Add 1 
tablespoon flour, 1 ounce butter and grated peel of 1 lemon. Line 
a dish with paste, and fill with the mixture. When baked, frost 
with the whites of the 5 eggs, 6 tablespoons of sugar and. juice J 
lemon. Brown in oven. Printed. 

STRAWBERRY PUDDING. 

June 21. — Prepare and sweeten the berries. Make a custard of 
1 quart milk, 6 eggs well beaten, sugar to taste (according to how 
much you put on berries). Salt; flavor or not, as you choose. 
When cold, pour over berries. 

LEMON CUSTARD PIE. 

June 22. — 1 lemon, grated rind and juice; 1 cup sugar; 1 cup 
milk; 3 yolks eggs; 2 tablespoonsful corn starch. Bake; frost with 
the 3 whites, and brown slightly. _ (One crust.) 

Mrs. F. Perry. 



48 365 Useful Recipes. 

DAINTY DESSERT. 
Juxe 23. — Grate a fresh cocoanut. Beat the whites of five eggs 
to a stiff froth. Add 2 large spoons sugar and 1 pint thick, sweet 

cream. Beat all together till very light. Serve with cake and 
berries. Printed. 

CHOCOLATE TARTLETS. 
June 24. — 4 eggs, J cake Baker's chocolate, grated, 1 tablespoon 
corn starch, dissolved in milk, 3 tablespoons milk, 4 tablespoons 
white sugar, 2 tablespoons vanilla, J teaspoon cinnamon, a little 
salt, 1 heaping teaspoonful melted butter. Rub the chocolate 
smooth in the milk; heat over the fire, and add the corn starch wet 
in more milk. Stir until thickened, and pour out. When cold, 
beat in the yolks and sugar and flavoring. Bake in an under crust. 
Cover with a meringue of the whites and a little powdered sugar. 
Let them brown slightly. Eat cold. Marion Harland. 

ALMOND CUSTARD. 
Juxe 25.-6 ounces sweet almonds, 4 ounce bitter almonds. 
Blanch and pound fine with £ gill rose water. Boil 1 pint milk; 
add 2-J ounces sugar. Rub the almonds through a fine sieve with 1 
pint cream. Beat the yolks of 8 eggs and the whites of 3. Strain 
the milk into the eggs. Stir all together over the fire till cooked. 
Take orf and stir till nearly cold to prevent curdling. Serve in 
small cups or make tarts of it. Lyman. 

GOOSEBERRY CUSTARD. 
Juxe 26. — Boil the fruit and palp through a sieve. Sweeten to 
taste. Put a thick layer of fruit in a dish. Mix 1 pint milk, 1 
pint sweet cream, yolks 2 eggs, and scald over fire, stirring. Then 
sweeten and let it cool. Lay it over the fruit with a spoon, and 
over the whole the whip. [Supposed to be whipped cream.] Ap- 
ples can be used instead of gooseberries, in which case flavor the ap- 
ple with nutmeg or grated rind of a lemon. Lyman. 



365 Useful Recipes. 49 
GROUND RICE PUDDING. 
June 27. — 1 quart milk, 4 tablespoons ground rice, 3 eggs. 
Sweeten and salt to taste. Scald the rice with the milk. Flavor. 

Mrs. Winsloiv's Receipt Booh. 
BANCROFT PUDDING. 
June 28. — 1 tablespoon melted butter, 1 cup sugar, 1 egg well 
beaten, 1 pint flour sifted, 1 cup sweet milk, 3 teaspoons baking 
powder, put in dry. Beat well and bake thirty minutes. Sauce. 

Mrs. Winslow's. 
CHOCOLATE CRACKER PUDDING. 
June 29. — J cake grated chocolate (Baker's) vanilla; small half- 
pint soda cracker crumbs, butter size of an egg, J pint boiled milk, 
whites of 6 eggs, \ cup sugar, salt. Boil in a mould one hour. 
Serve hot. Baker's Chocolate Receipts. 

STRAWBERRY SHORTCAKE, No. 1. 
June 30. —Mix 2 heaping teaspoons cream tartar dry in 3 pints 
flour. Rub in \ cup butter; salt. Add 1 pint milk into which has 
been stirred L teaspoon soda. Mix thoroughly and quickly. Roll 
one inch thick, and bake about twenty minutes in quick oven. 
When done, spread quickly with butter and cover with strawberries, 
sweetened and creamed. Mrs. Deming, Forestville. 

GREEN CURRANT PIE. 
July 1. — Remove stems and wash the currants. Fill the pies 
pretty full; make very sweet. Sprinkle with dry flour. Cover 
with upper crust. Can spice or not, as you choose. 

STEWED APPLE PIE. 
July 2. — Stew and strain or mash the apples. Sweeten to taste. 
Stir in a little good butter while hot. Season to taste (lemon, or 
nutmeg, or any spice). Let apple cool. Put in under crust, and 
put strips of crust across the top. Sift powdered sugar over it. 

Horsford's. 



50 365 Useful Kecipes. 

BAKED MINUTE PUDDING. 
July 3. — 6 eggs, 2 tablespoons sugar, 1 cup flour, butter size of 
an egg, half nutmeg. Raisins, if you like. Mix well and bake 
quickly. Mrs. Winslow's. 

MRS. BOWMAN'S ICE CREAM. 
July 4. — 2 quarts milk, 4 or 5 eggs, f pound sugar (small), salt, 
6 teaspoons Bermuda arrow root (or can use corn starch). Flavor to 
taste. (One-half lemon and one-half vanilla makes a very nice fla- 
voring.) Mrs. H. Pond. 

TOMATO PIE. 

July 5, — Slice, very thin, tomatoes which have just begun to 
turn. Lay them evenly in the paste, and cover with sugar. Add a 
very little lemon juice (or slices of lemon) and grated lemon peel or 
cinnamon. Cover with strips of paste and bake one hour. 

Diamond Cook Bool:. 
APPLE DUMPLINGS. 

July 6. — Peel and core tender, sour, easily-cooked apples. Make 
a crust of 2 cups flour, 4 small teaspoons baking powder, 2 small 
tablespoons lard, sweet milk to wet up soft, salt. Roll out crust, 
and place each apple on a piece of dough, and fill with sugar. Tie 
a clean cloth around each one, leaving room for it to rise. Put into 
a kettle of boiling water slightly salted. Boil \ hour, keeping them 
covered with water all the time. Serve with sauce. Printed. 

FROSTED STRAWBERRIES. 
July 7. — Beat the white of an egg in a little water. Dip straw- 
berries in this and then in powdered sugar. Place in a dish and 
leave five or six hours before serving. Lyman. 

CRYSTAL ICE CREAM. 
July 8. — 1 ; quart milk, 1 quart gelatine. Boil till dissolved. 
Add 3 quarts cold milk. Sweeten and flavor to taste. Strain and 
freeze. Mrs. Smith. Gridley House, Bristol. 



365 Useful Recipes. 51 
RASPBERRY DESSERT. 
July 9. — Dissolve 1 teaspoonful gelatine in as little water as pos- 
sible. Dip into this as many nice raspberries (or strawberries) as 
you need. Line a mould with these. Take 6 ounces line sugar and 
1 small quart of fruit and rub together till smooth. Dissolve 2 
ill ounces gelatine and mix with 1 pint whipped cream. Beat all to- 
gether and pour over the berries in the mould. Set on ice. 

Printed. 

TRANSPARENT PIE. 

July 10. —3 cups white sugar, £ cup butter. Cream thin. Add 
4 eggs well beaten. Bake in one crust. Makes two pies. 

Printed. 

FROZEN PUDDING. 

July 11. —1 large pint milk, 2 cups granulated sugar, ^ cup flour 
(scant), 2 eggs, 2 tablespoons gelatine, 1 quart cream, \ pound can- 
died fruit, 1 tablespoon vanilla. Let milk come to a boil. Add 
flour, 1 cup sugar and eggs, stirring. Cook twenty minutes. Add 
gelatine, which has been soaking one or two hours. Let it cool. 
Add rest of sugar and cream. Put in freezer and freeze ten min- 
utes. Then add fruit and flavor, and finish freezing. Take out the 
beater. Pack smoothly and set away for an hour or two. When 
ready to serve, dip in warm water an instant. Turn out pudding 
and serve with whipped cream poured around. Mrs. F. Perry. 

SPICED PLUM PUDDING. 

July 12. — 1 cup molasses, 1 teaspoon soda, mixed in it well, 1 
cup suet, chopped fine (or f cup butter instead), 1 cup milk, 1 tea- 
spoon cloves, 2 teaspoons cinnamon, 1 nutmeg, 1 cup raisins, 1 cup 
currants, salt, about 3 ctips flour. Put in a bag, allowing room 
enough for pudding to swell, and boil three hours. Serve witli 
sauce. Church's Cook Book. 



52 365 Useful Recipes. 

MARBLE CHOCOLATE PUDDING. 
July 13. — 1 pint rich milk, 2 tablespoons corn starch, J small 
cup sugar, whites 4 eggs, salt, flavoring. Beat eggs to a stiff froth. 
Dissolve the corn starch in a little of the milk. Place the remain- 
der of milk over fire and add sugar. When it begins to boil, add 
the dissolved corn starch; stir constantly for a few minutes until it 
becomes a smooth paste. Stir in beaten whites. Flavor with va- 
nilla. Take out one-third of the pudding. Into the remainder put 
a bar of Baker's chocolate, softened, mashed and dissolved in a little 
milk. Wet a mould with water. Put half the chocolate pudding 
into the bottom and smooth it out. Next put in the white pudding 
and smooth; and last, the remainder of the chocolate. Serve with 
whipped cream; or with boiled custard, made with the yolks of the 
eggs, and flavored with vanilla. Baker's Receipts. 

HUCKLEBERRY PUDDING. 
July 14.— 1 quart berries, 1 pint molasses, 1 cup milk, 1 tea- 
spoon soda, 1 teaspoon cloves, cinnamon and nutmeg (each), 1 pound, 
2 ounces flour. Boil two and one-half hours, and serve with sauce. 

Mrs. F. Perry. 

CHERRY PUDDING. 
July 15. — Make a baking powder bisouit crust. Roll oat § inch 
thick. Stew cherries enough so that, when spread on the crust, 
they will make a good layer of fruit. Roll the crust up with cher- 
ries on it. Wrap a cloth around and sew loosely, allowing room for 
the crust to rise. Lay on a plate and set in a steamer. Steam one 
and one-half hours. Serve in slices, with sauce. The object in 
stewing cherries is that the juice may not soak the crust. 

Printed. 

CREAM PIE. 

July 16.— 3 eggs, 1 cup sugar, 1£ cups flour, juice and grated 
rind of a lemon; £ teaspoon soda, dissolved, and 1 tablespoon cold 



365 Useful Recipes. 53 

water, stirred in the last tiling. Bake in jelly tins. When done, 
fill with cream made of 1 large half-pint milk, J cup flour, 1 cup 
sugar, 2 eggs; flavored. Mrs. Winslow's. 

MALA G AN PUDDING. 

July 17. — i cup rice, soaked over night, 1 cup sugar, 2 eggs, 1 
pint milk, -J lemon, salt. Beat yolks of eggs with one tablespoon 
of the sugar, and grate in the lemon rind; and the rice and milk. 
Bake one hour. Beat whites of eggs to a stiff froth, and add rest 
of sugar and lemon juice. Pour over pudding and brown in oven. 
Eat cold. Mrs, Winslow's. 

FROSTED CURRANTS. 
[Serve with Jelly, Blanc Mange or Charlotte Russe.] 
July 18.— Choose the nicest stems possible; handle them careful- 
ly so that the fruit will not fall off. Dip them, one stem at a time, 
into the beaten white of an egg, to which a little cold water has 
been added. Let them drain, and then dip into powdered sugar. 

Printed. 

DELICIOUS BERRY DESSERT. 

July 19. — Whip 1 pint cream, to which J cup sugar has been 
added. Mash 1 pint strawberries or raspberries very fine. Add 1 
cup sugar, and stir till dissolved. Dissolve \ box gelatine in \ cup 
water, and strain into the fruit. Stir well, and beat into the whip- 
ped cream. Pour into moulds which have been dipped into water, 
and place where it will be cold until the next day. 

Mrs. Douglas, Forestville. 

BROWN BETTY. 

July 20. — Put a layer of quartered apples in a dish, and sprinkle 
sugar on. Then put a layer of thin slices of bread and butter, and 
so on, the top layer being apples. Bake; serve with sauce. 

Mrs. Pardee. 



54 365 "Useful Recipes. 

SPONGE CREAM PUDDING. 

July 21. — Bake a sponge cake in deep pie plate. When cold, 

split it and fill with a whipped cream, sweetened and flavored. Or, 

the cream may be prepared by dissolving 1 tablespoonful gelatine in 

2 tablespoons water. Add 1 cup whipped cream, sweetened and 

flavored " to taste. Place the dish in cold water and stir till the 

cream stiffens. Mrs. Douglas. 

ORANGE PIE, No. 3. 

July 22.-3 eggs, f cup white sugar, 2 tablespoons butter, juice 
and half the grated rind of 1 orange, -|- juice and grated peel 1 
lemon, nutmeg. Cream the butter and sugar, and beat in the 
orange and lemon till very light. Add beaten yolks. Fill 2 pastry 
shells and bake. Beat the whites stiff with two tablespoonsful pow- 
dered sugar. Spread over top and return to oven for three or four 

minutes. . Mrs. F. Perry. 

RASPBERRY SHORTCAKE. 

July 23. —Make a light biscuit crust, and bake in quick oven. 

Split open* butter, and cover with raspberries, cream and sugar. 

Serve quickly, so that crust may not soak. 

RICE CREAM. 

July 24. — 1£ pints milk, 3 eggs, salt, a little corn starch, flavor. 
Sweeten to taste. Make like custard, and when done, put in boiled 
rice. Mrs. Tuttle, Ansonia. 

TAPIOCA AND ERUIT. 

July 25. — Soak 1 cup tapioca over night. In the morning cook 
in water till clear. Sweeten and salt. Put a layer of any fruit 
(oranges, peaches or berries) in a dish, then a layer of tapioca, and 
so on, till dish is filled. Miss Osborn, Ansonia. 

SWEETENED SEA MOSS BLANC MANGE. 
July 26. — J- cup moss, 1 quart milk. Let it stand and heat till 
ready to thicken. Strain, sweeten and flavor. Pour into moulds. 

Mrs. C. Morse, Waterbury. 



365 Useful Eecipes. 55 

A DISH OF SNOW. 
July 27. —Select very juicy apples; pare and core. Stew in 
clear water till soft; strain. Sweeten to taste with powdered sugar. 
When cool, put in a deep glass dish. To every apple allow 1 white 
of an egg and 1 tablespoon powdered sugar. Beat eggs to froth; add 
sugar; flavor. Pour all over the apples. Mrs. Chas. Morse. 

CAKE AND CUSTARD. 
July 28. — Put a round of sponge cake in a round glass dish. 
Pour wine over it. Make a thick custard and put over it, and over 
all pour a float. Cut down through the whole. 

Mrs. C. Morse. 
COCOANUT AND APPLE PIE. 
July 29.— Slice apples and put in bottom of pie plate. Put over 
them a crust and bake. When done, remove crust and lay on clean 
plate. Season the apples; add 1 cup of cocoanut. Put on top of 
crust; fj-ost. Mrs. Ball, Ansonia. 

FROSTED PEACHES. 
July 30. — 12 large, rich, free stone peaches, whites of 3 eggs, 
frothed, 2 tablespoonsfnl water, 1 cup powdered sugar. Put water 
and eggs together. Rub fur off peaches; dip in' the mixture, then 
in sugar. Set carefully on stem end, on white paper, in a sunny 
window. When half dry, roll in sugar again and dry. Set in cool 
dry place. Centaur Becei]jt Bool'. 

PEACH SHORTCAKE. 
July 31 — Pare and cut peaches into small pieces. Do not let 
them stand too long before using, and do not put on sugar until 
obliged to, or they will lose the peach flavor. Make biscuit crust; 
spread with butter; cover with peaches. Use cream (if you can get 
it). 

CHERRY SHORTCAKE. 
August 1. — Biscuit Crust. Bake quickly. Split open and 



56 365 Useful Recipes. 

spread with butter. Have ready white cherries, stoned and sweet- 
ened. Add cream to them the last thing before putting over cake. 
Serve as soon as possible after taking from oven. 

Mrs. F. Downs. 

RASPBERRY PIE. 
August 2. — Crust as given in recipe for pie crust. Do not make 
the raspberries very sweet. Sprinkle over them a little flour and a 
pinch of salt. Currants added, very much improve the flavor, or 
can add a few slices of lemon. 

EGCx PUDDING. 
August 3. — 6 eggs. Beat. Add 2 tablespoons sugar. 1 cup 
flour. Butter large as an egg. i nutmeg. \ cup raisins, if you 
like. Mix well and bake quickly. Sauce. Printed. 
APPLE COMPOTE. 
August 4. — Peel and core tart, medium sized apples and place in 
\ pint clear, cool water. Make a clear syrup of this water, 1 cup 
granulated sugar, the juice and grated rind of a lemon, and some 
stick cinnamon, which last should be removed from syrup. Put the 
apples in this syrup in a porcelain lined kettle, and cover close. Let 
them simmer, not bo;l, until transparent, not broken. Remove with 
skimmer to the dish in which they are to be served. Boil up syrup 
with the lid off and pour over them. 
Phoebe Car if s favorite way of cooking apples. Demoresfs Mag. 

APPLE CUSTARD. 
August 5. — Make a dish of compote as above. (The apples can 
be beaten to a stiff pulp if you choose). Make custard of 1 quart 
rich milk, salt, yolks of 5 eggs, 4 tablespoons sugar. Pour over 
compote. Frost with the whites well beaten. Put a small island 
of jelly or jam in center of whites. Demoresfs. 

BLACKBERRY SHORTCAKE. 
August G. — Make biscuit crust, roll out and place a thin layer 



365 Useful Eecipes. 57 
in tin. Grease it over with melted butter and put over another 
layer, and so on, as many as you wish. When baked, it will easily 
split apart. Put the berries between layers. Have them all ready 
beforehand, sweetened and creamed. Serve quickly. 

PEACH MERINGUE PIE. 

August 7.— Stew and mash the peaches. Sweeten to taste and 
season with nutmeg, if you like. Fill one crust and bake. Take 
the whites of 3 eggs to 1 pie. Whip to a froth and add 3 table- 
spoons powdered sugar. Flavor with vanilla or rose water. Beat 
till it will stand alone. Spread on pie \ inch thick. Place in oven 
a moment. Eat cold. Hosford's Cook Booh. 

CHARLOTTE RUSSE. 

August 8.— Yolks 4 eggs. Mix with J pound fine sugar. Add 
£ pint new milk. Let it thicken but not boil, over the fire. Then 
add i pint very stiff calves foot jelly. Strain all through a cloth. 
Set on the ice a dish containing 1 pint of very rich cream. Whip it 
until it looks like a float. Set aside and put the custard on the ice, 
and stir with a paddle until it thickens. Add the cream, very light- 
ly. The mixture should look like sponge cake before it is baked. 
Put ladies' fingers in a deep dish, laying them closely around the 
edge and in the bottom. Pour the Charlotte over it, and place on 
ice till wanted. Then turn out upon a plate. It should retain the 
shape of the dish. . Lyman's Philosophy of Housekeeping. 
SNOW CREAM AND SWEETMEATS. 

August 9.— Beat whites of 4 eggs to a froth. Add 2 tablespoons 
white sugar. Flavor with rose water or lemon. Add 1 pint thick 
sweet cream, and beat the whole to a froth. Serve with sweetmeats 
of any sort. Lyman's Philosophy of Housekeeping. 

RASPBERRY CREAM. 
August 10.— 1 quart cream. Add 6 ounces raspberry jam. Pulp 
it through a sieve. Add juice of a lemon and a little sugar. Beat 
till thick. Serve with sponge cake. 

Lyman's Philosophy of Housekeeping. 



58 365 Useful Recipes 

APPLE FOOL. 

August 11. — Pare and slice apples that will cook to a pulp. Pui| 

in a stone jar. with white sugar to sweeten and 2 tablespoons water. 

Put the jar in hot water and boil until apples are soft. Put apples 

into a bowl and beat to a smooth palp. Let it cool. Mix with it 

enough sweet cream to soften and tint it. Put in glass dishes and 

grate the least speck of nutmeg on each. Serve with cake, if you 

choose. Demoresfs. 

FRESH FRUIT. 

August 12. —Apples, peaches, pears, grapes, oranges, berries of 
any kind, with cake; bananas, melons or other fruits make, at any 
time, an excellent, easy and healthful dessert. 

EYE PUDDHSTG. 

August 13. — J pound fine bread crumbs, 3 ounces chopped suet, 
4 tart apples, peeled, cored and chopped. 1 cup cleaned currants, 
rind and juice of 1 lemon, a little salt, 3 eggs, 1 pint cider with a 
little sugar in it. Mix well. Boil in cloth or mould two hours. 
Serve with liquid sauce, seasoned with nutmeg. Demoresfs. 
APPLE BREAD PUDDING. 

August 14. — Stew and strain half a dozen large nice apples. 
While warm add \ tablespoon butter, and sugar to make thoroughly 
sweet. Heat a little butter in frying pan. Pour into it a cup of 
bread crumbs. Stir till a pale brown. Put on the bottom and 
sides of a buttered mould. Add to the sauce 3 well beaten <eggsand 
\ teaspoonful lemon juice. Pour into mould, and sprinkle bread 
crumbs on top. Bake fifteen minutes. Serve hot with sauce. 

Demoresfs. 

APPLE AXD QUINCE TART. 
August 15. — Put a disc of puff paste on a round tin, and place a 
strip of paste around it, as for ordinary tarts. Spread on the inside 
a layer of quince marmalade (or stewed quinces) a quarter of an 
inch thick. Have ready apples, cut J inch thick and trimmed to 



365 Useful Recipes. . 59 
about the same shape. Lay slices over the marmalade with edges 
overlapping, in some kind of a pattern. Strew plenty of sugar 
over it. and bake in quick oven till apples are of a good color. 

Demoresfs. 

GEORGIA SWEET POTATO PIE. 
August 16. — Boil, peel and mash in milk the potatoes. Allow 1 
pint warm milk or cream to every pint of potatoes; 3 eggs, sugar 
and spice to taste. One crust; frost. Mrs. C. R. Upson. 

STRAWBERRY SPONGE. 
(Raspberries or blackberries can be used.) 
August 17.— I quart strawberries, \ package gelatine, 1^- cups 
water, 1 cup sugar, whites of 4 eggs, juice of 1 lemon. Soak gela- 
tine two hours in -|- cupful of the water. Mash berries, and add 
half the sugar to them. Boil the remainder of the sugar and water 
together for twenty minutes. Rub berries through a sieve. Add 
the gelatine to boiling syrup, and take from fire at once; then add 
berries. Place the pan in ice water and beat five minutes. Add 
whites of eggs, and beat till mixture begins to thicken. Pour into 
moulds and set on ice. Serve with sugar and cream. 

Miss Parian's New Cook Booh. 

BIRDS' NEST PUDDING, No. 3. 
August 18. — Peel and core tart apples. Fill the cavities with 
currant jelly. Place in buttered dish, and pour over them a batter 
made of 6 tablespoons prepared flour, 4 eggs and 1 large cup rich 
milk. Beat the batter well. It should be almost as thick as cup 
cake. Pour over apples. Bake brown. Serve with a hot, sweet 
sauce, flavored with lemon or nutmeg. Demoresfs. 

APPLE CHARLOTTE. 
August 19.— Lay slices of bread and butter (or large milk crack- 
ers, buttered) into a buttered dish. Slice apples and spread over. 
Season the apples with sugar, a very little salt and nutmeg or lemon. 



60 365 Useful Recipes. 

Put another layer of bread and one of apples, etc., till dish is filled 
Cover dish and bake. At the last, take off coyer and brown a mo- 
ment. Serve with sugar and cream. Mrs. M. Perry. 

ENGLISH APPLE PUDDING. 
August 20. — 1 pint flour, 1 cup chopped suet, salt, 1 teaspoon 
baking powder. Mix smooth with water and roll out in a square ] 
sheet, which fill with quartered apples. Sew closely in a clean 
cloth; put into a pot of boiling water, with an old plate under it to 
prevent burning. Boil one and one-half hours, constantly. * Serve 

hot with sauce. Demoresfs. 
APPLE MERINGUE. 

August 21. — Peel, core, stew and strain fine soft apples. Beat 

them up with the yolks of 3 or 4 eggs, salt, nutmeg, sugar, grated 

lemon, and 1 tablespoon cream. Bake in tarts a light brown. 

Frost with whites of eggs, powdered sugar and the lemon juice; 

brown. Demoresfs. 
PORCUPINE PUDDING. 

August 22. — 1 cup sugar, 1 cup flour, 3 eggs, 3 teaspoons baking 
powder, dissolved in 1 teaspoon milk. Bake in a round tin. Frost 
the cake, top and sides, thickly. Stick blanched almonds over top, 
with points up. Make floating island; put cake on glass standard; 
pour a little custard with the " island " around the edge of stan- 
dard; on each spot of snow drop a little jelly. Use the rest of 
custard as sauce. Mrs. J. H. Sessions. 

ECONOMICAL RICE PUDDING. 
August 23.— 1 quart milk; salt. Add 2 large tablespoons rice, 1 
cup white sugar, 1 cup cut-up raisins. Let it stand in a warm 
place three hours, and then bake one hour. No eggs. 

Demoresfs. 

REAL CREAM PIE. 
August 24. — 1 pint sweet cream, 1 cup sugar, two large table- 
spoons maizena (or corn starch), yolks of 2 eggs. Beat yolks and 



365 Useful Recipes. 61 

maizena thoroughly. Scald in boiling water till thick. Add sngar 
and cream. Bake an under crust, and do not fill till the cream is 
cold. Colton's Cooking Receipts. 

PEACH PIE. 

August 25.— Peel, stone and slice the peaches. Line a pie plate 
with crust and lay in your fruit, sprinkling sugar liberally over them 
in proportion to their sweetness. Allow three peach kernels, chop- 
ped fine, to each pie; pour in a very little water, and bake with an 
upper crust, or with cross bars of paste across the top. 

PEACH PUDDING. 
August 26. — Pare and cut peaches into a deep dish. Sweeten 
them. Make a rich boiled custard and pour over them. Erost 
with whites of eggs and a very little sugar. Brown. 

Mrs. Deacon. 

BLACKBERRY PUDDING. 
August 27. — 1 quart sifted flour, 2 eggs, \ cup thick cream, 1 
teaspoon saleratus, 1 quart berries. Thin the mixture with milk or 
buttermilk till it is a thick batter. Bake, or boil about two hours. 
If cream cannot be used, take butter size of an egg. Sauce. 

Lyman 7 s American Cookery. 

EGG MINCE PIE. 
August 28. — Boil 6 eggs hard; chop fine. Weigh them and add 
twice the quantity of minced beef suet, 1 pound washed currants, 
peel of a lemon cut very fine, and the juice; nutmeg, mace, sugar, 
6 teaspoonsful fruit syrup, a little candied orange, lemon and cit- 
ron. American Cookery. 

MOCK APPLE PIE. 
August 29. — 2 soda crackers, 1 egg, 1 cup sugar, 1 cup water, 
juice and grated yellow rind of 1 lemon. Bake with two crusts. 

American Cookery. 



%% 3*55 Useful Recipes. 

CLARA'S CREAM PIE. 

August 30. — 1 pint milk, 1 egg, 2 tablespoons flour, ^ cup sugar, 
a little salt. Stir the yolk of egg. flour and sugar together. Add 
to milk when near boiling; flavor. Bake an under crust. Pour 
cream into it. Frost with the white of the egg; brown. 

Miss Smith. Berlin. 
ENGLISH TAPIOCA PUDDING, 

August 31. — 1 cnp tapioca, 3 pints fresh milk, 5 eggs, 2 table- 
spoons butter. 1 cup sugar, \ pound raisins, seeded and cut, \ grated 
peel of a lemon. Soak tapioca one hour in 1 pint of the milk. 
Pour into jar, set in a pot of warm water and bring to a boil. 
When tapioca is soft all through, tarn out and let it cool some 
while making the custard. Beat eggs very light; rub butter and 
sugar together: mix all with tapioca, the fruit last. Bake in but- 
tered dish one hour. Centaur Recipe. 
APPLE QUEEN'S PUDDING. 

September 1. — 8 or 10 fine juicy apples, pared and cored; J 
pound maccaroons, pounded line; 2 tablespoons sugar, ^ teaspoon 
cinnamon; \ cup of crabapple, quince or other sweet, firm jelly; 1 
tablespoon brandy; 1 pint milk; 1 tablespoon best flour or corn 
starch: whites of 3 eggs; salt. Put apples into a buttered pudding 
dish: fill half full of water, cover closely, and steam in a slow oven 
until tender. Cover, cool and drain off water. Put into each ap- 
ple a spoonful jelly, and a few drops brandy: sprinkle with cinna- 
mon and sugar. Cover again, and leave alone for ten minutes. 
Scald the milk and stir in the maccaroons, salt and the flour wet in 
a little cold milk. Boil all together one minute. Take from fire. 
Beat a few minutes and let cool. Whip in beaten whites. Pour 
over apples and bake one half hour in moderate oven. Serve with 

cream sauce. Centaur Recipe. 

FREXCH PLUM PIE. 

September 2. —2 cups French prunes. Steep in water over night. 



365 Useful Recipes. 63 

Stone them. Acid 1 cup sugar, 1 spoon lemon extract. Sift in a 
very little flour. Bake with two crusts. 

Royal Baking Powder Cook Booh. 

CREAM PEACH DESSERT. 
September 3. — Whip 1 pint cream, to which \ cup sugar has 
been added. Take from 6 to 12 ripe peaches (according to size); 
pare and mash fine with a silver fork. Add 1 cup sugar and stir 
till it is dissolved. Dissolve \ box gelatine in 1 cup water, and strain 
into the fruit. Stir well, and beat all into the whipped cream. Pour 
into moulds which have been dipped into cold water. Set in cold 
place till the next day. A grated pineapple can be used in place of 
the peaches. Mrs. Douglas. 

CHARLESTON SNOW BALLS. 

September 4.— Put \ pound rice into 6 gills of milk, with 2 
ounces sweet, blanched almonds and 2 ounces white sugar; salt. 
Boil till rice is tender. Put into small cups wet with cold water. 
When rice is cold, turn out upon a dish in a circle. Make a border 
of rich preserve or jelly, and pour a little cream into center of 
circle. American Cookery. 

ROCK CREAM. 

September 5. — Boil 1 cup rice in new milk till soft. Sweeten 
with loaf sugar to taste. Pile in a glass dish. Lay around on it 
square lumps of currant jelly or preserved fruit. Beat the whites 
of five eggs to a stiff froth with a little orange flower water or va- 
nilla. Ad I to this 1 tablespoonful rich cream. Drop on rice, giv- 
ing it the form of a rock of snow. Gem Cook Book. 

BLACKBERRY PIE. 
September 0. — 3 cups berries, \ cup sugar, a pinch salt, very lit- 
tle or no water, a sifting of flour. Two crusts. 

Gem Cook Book. 



64 365 Useful Eecipes. 

PEACH CUSTARD PIE. 
September 7.— Pare and slice, or quarter, nice ripe peaches. 
Place in an under crust, and pour over a rich custard. Bake it just 
enough, but not too much. If preferred, can bake crust alone and 
make a boiled custard to pour over peaches. Gem. 

ALMOND PUDDING. 
Septembee 8. —2 cups almonds, blanched and pounded to a paste; 
1^ cups sugar; 4 eggs; 1^ pints milk; 1 teaspoonful royal extract 
bitter almonds; 1 teaspoonful royal extract rose. Cut the top crust 
from muffins very thin, and steep them in rich milk. Beat together 
the yolks of eggs, sugar and almonds. Add steeped muffins, 
squeezed a little dry. Dilute with milk. Add extract. Put all 
into a well-buttered earthen dish. Stir in beaten whites quickly. 
Bake in quick oven one-half hour. 

Royal Baking Powder Cook Book. 

HOMINY PUDDING. 
September 9. — f cup hominy, boiled in 1J pints milk for one 
hour. Beat together 2 eggs, 1 tablespoon royal extract rose and 1 
cup sugar. Add to hominy. Then add 1 tablespoonful butter. Put 
in buttered pudding dish and bake in hot oven twenty minutes. 

Royal Baking Powder Receipts. 
GERMAN PUDDING. 
September 10. — 3 large potatoes, boiled and mashed tine; salt; 1 
cup chopped suet; -| cup coffee sugar; 1 egg; J- teaspoonful Royal 
baking powder; 1 tablespoonful flour; -| cup cream. Mix well and 
bake one-half hour. Sauce. Royal Receipts. 

MACCARONI PUDDING. 
September 11. — 1 cup broken Italian maccaroni, li pints milk, 4 
eggs, 1 cup sugar, 1 large spoon butter, 1 teaspoon Royal extract va- 
nilla. Boil maccaroni in salted water ten minutes. Add it to boil- 
ing milk, and simmer twenty minutes. Remove from' fire. Beat 



365 Useful .Recipes. 65 

egg, sugar, butter together, and pour on the maccaroni. Add ex- 
tract. Bake in a steady oven thirty-five minutes. Cream sauce. 

Royal Receipts. 

FIG PUDDING. 
September 12. —J pound breadcrumbs,^ pound figs, 6 ounces 
brown sugar, 2 eggs, nutmeg, \ pound suet, chopped with figs, a 
little milk, 2 ounces flour. Mix well; boil four hours; sauce. 

From " Aunt Matilda's Selected Recipes." 

GLACE MERINGUE. 
September 13. — 1 quart cream, 1 large cup granulated sugar, 6 
tablespoons powdered sugar, 1 tablespoon vanilla, 6 whites of eggs, 
1 cup milk, 1 tablespoon gelatine. Soak gelatine one hour in 4 
tablespoons water. Let milk come to a boil; stir gelatine into it, 
and strain into the cream. Add rest, and freeze fifteen or seventeen 
minutes. Mrs. F. Perry \ 

VANILLA ICE CKEAM. 
September 14. — 1 large pint milk, 1 cup sugar, £ cup flour, very 
scant, 2 eggs, 1 quart cream, 1 tablespoonful vanilla, and when 
cream is added, another cup sugar. Let milk come to aboil. Beat 
first cup of sugar, flour and eggs together, and stir into the boiling 
milk. Cook twenty minutes, stirring. Set olf to cool; then add 
the rest of the sugar, the seasoning and cream. Freeze. 

Mrs. F. Perry. 

PRINCESS' PUDDING. 
September 15. — Soak 1 box gelatine an hour in 1 pint cold water. 
Add 1 pint boiling water, 1 pint wine, juice of 4 lemons, 3 large 
cups sugar. Beat whites of 4 eggs to a stiff froth, and stir into 
jelly when it begins to thicken. Pour into a large mould and set in 
ice water, in a cool place. When ready to serve, turn out as you 
would jelly, only into a deep dish. Pour 1 quart soft custard 
around it and serve. Mrs. F. Perry. 

9 



66 365 Useful Eecipes. 

ICE CKEAM (Without Boiling). 
September 16. — 1 quart milk (rich and sweet, though cream, is 
better). Beat well six eggs and add to milk; 6 tablespoons sugar, a 
pinch of salt, a large teaspoon flavoring, half lemon and half vanilla. 
Put into freezer without cooking; only beat it all well together. 
Freeze as in ordinary cream. Is nice to make when in a hurry. 

Mrs. Penfield. 

BLACK PUDDING. 
September 17. — 1 quart blueberries, 1 pint water, 1 cup sugar, 
bread and butter. Stew berries, sugar and water. Cut bread in 
thin slices, and butter them. Put layer of bread in deep dish, and 
cover with some of the hot berries. Continue this till all the bread 
and fruit are used. Steam; eat cold, with cream and sugar. 

Mrs. F. Perry. 

DOWN EAST PUDDING. 
September 18. — 1 pint molasses, 1 quart flour, 1 tablespoon soda, 
3 pints blackberries. Boil three hours; serve with sauce. 

Mrs. F. Perry. 

CORN STARCH MERINGUE. 
September 19. — Heat 1 quart milk to boiling. Stir in 4 tea- 
spoonsful corn starch dissolved in a little milk. Boil fifteen min- 
utes, stirring all the while. Remove from fire, and, while hot, add 
the yolks of 4 eggs, beaten with f cup sugar, and a little vanilla or 
bitter almond flavor. Pour into a buttered dish and bake fifteen 
minutes. Without taking from oven, spread on the top a meringue 
made of the whipped whites of 4 eggs and \ cup jelly or jam. Use 
crabapple jelly if custard is flavored with almond, and currant jelly 
for vanilla. Mrs. F. Perry. 

APPLE PIE. 

September 20. — Sour apples, sliced thin. Put in the crust a lay- 
er of sliced apples and then a thick layer of light brown sugar until 



365 Useful Recipes. 67 

dish is full. Can put in nutmeg if you choose. When baked sprin- 
kle white sugar over top crust. Hosford's Recipes. 

ONE CRUST APPLE PIE. 
September 21. — Slice, the apples nicely, leaving no knotty places 
in them. Put in pretty thick in a deep pie plate, without an under 
crust; cover over witli a top crust and bake quickly. Remove crust 
to a clean dish as soon as taken from the oven. Mash the apples in 
the plate; add a little butter and sugar; mix well. Butter the crust 
and cover with the apple. Sprinkle on a little nutmeg. Eat hot. 

Mrs. F. Downs. 

SWEET POTATO PIE. 
September 22. — Parboil 1 pound mealy sweet potatoes. When 
cold grate them. Cream \ cup butter and f cup sugar. Add yolks 
4 eggs, 1 tablespoon of cinnamon, 1 tablespoon nutmeg, and the 
juice and rind of 1 lemon. Beat the potato in by degrees till all is 
light. Then add a glass of brandy and the whites of 4 eggs. Use 
no top crust. Hosford's. 

ORANGE CREAM. 
September 23. — \ dozen oranges. Grate the peel into 3 half- 
pints hot water. Beat 4 eggs and add to water. Sweeten, strain, 
simmer until it becomes the consistency of cream. Serve with cake. 

Printed. 

QUINCE PUDDING. 
September 24. — Stew and strain 8 quinces. Add \ pound sugar, 
6 eggs, 1 pint milk or cream. Season or not, as may be preferred. 
Bake in a dish, lined and ornamented with puff paste. Printed. 

STRAWBERRY DUMPLING. 
September 25. — Shortcake crust. Roll \ inch thick and about 5 
or 6 inches in diameter. Fill each crust with berries and tie in a 
cloth, leaving room to rise. Steam one-half hour. Can put on a 



68 365 Useful Eectpes. 

platter in oven, if you choose, without the cloth, and bake. Sauce, 
or sugar, cream and butter for serving. Mrs. G. F. Perry. 

BEE AD DOUGH DUMPLIMGS. 

September 26. — Put pared and sliced apples into a buttered tin 
pail or steamer. Cover with bread dough. Make a hole in the top 
for steam to escape. Keep cover on, and steam 1 hour steadily. 
Sauce. Mrs. Tuttle. 

CABINET PUDDING. 

September 27. — 1 quart milk, 4 eggs, 4 tablespoons sugar, J tea- 
spoon salt, 1 tablespoon butter, 3 pints stale sponge cake, 1 cup rai- 
sins, chopped citron and currants. (Have more currants than other 
fruit) Beat eggs, sugar and salt together, and add the milk. But- 
ter a three pint pudding mould; sprinkle sides and bottom with the 
fruit, and put in a layer of cake. Continue this until material is 
all used. Gradually pour on the custard. Let it stand two hours, 
and steam one and one-quarter hours. Creamy sauce. 

Miss Parlocts New Cook Book. 

GROUND RICE PUDDING. 

September 28. — 1 quart milk, 5 tablespoons ground rice, 4 of 
sugar, 1 teaspoon salt, 6 eggs, \ cup butter. Put milk into a double 
boiler, reserving \ cupful. Mix cold milk and rice together, and 
stir into the milk in the boiler when it is hot. Stir constantly for 
five minutes. Add the salt, butter and sugar, and set away to cool. 
When cold, add eggs well beaten. Bake one hour in moderate oven. 
Creamy sauce. Miss Parloa. 

GERMAN PUFFS. 

September 29. —Beat yolks of 6 eggs light, and add to them 1 
pint milk, and pour part of this mixture on 5 tablespoons flour. 
Mix light and smooth, and add rest of eggs and milk, \ teaspoon 
salt and \ tablespoon melted butter. Butter muffin pans (or gem 
irons), and half fill with mixture. Makes twelve puffs. Bake 



365 Useful Recipes. 69 

twenty minutes in quick oven. Serve on hot platter with German 
puff sauce poured over them. Miss Parloa. 

BREAD AND BUTTER PUDDING. 
September 30. — Spread several slices of bread thick with butter. 
Make a batter of 4 eggs and 1 pint milk. Butter a deep dish, and 
put in slices of bread and butter, with raisins between, till dish is 
full. Season batter with mace and pour over bread. Bake till the 
batter is firm; sauce. American Domestic Cooh Booh. 

MOLASSES PUDDING. 
October 1. — Sift 1 large quart Indian meal. Put 1 quart milk 
over the fire and bring to a boil. Add 1 pint West India molasses. 
Add to this gradually the meal, stirring. Take from fire, and beat 
into it 1 spoon ground ginger and 1 of cinnamon. Beat thoroughly, 
as the lightness of the pudding depends upon it. If batter is too 
thin, add more meal; or if too thick, more milk and molasses. 
Steam three hours; sauce. American Domestic Cook Booh. 

BAKED HUCKLEBERRY PUDDING. 
October 2. — 1 quart huckleberries; 1 teaspoon soda, dissolved in 
1 pint molasses; 1 teaspoon each of cloves, allspice, ginger and cin- 
namon; 3 cups flour. Stir all well together. Butter a dish and 
bake two hours. Sweet sauce. American Domestic Cooh Booh. 
NEW BEDFORD PUDDING. 
October 3. — 4 tablespoons flour, 4 tablespoons Indian meal, 4 
eggs, 1 quart boiling milk, a little salt, 1 cup molasses. Mix well; 
bake three hours slowly; sauce. American Domestic Cooh Booh. 
APPLE INDIAN PUDDING. 
October 4. — Scald 2 cups Indian meal with 1 pint boiling milk. 
Add 1 cup flour, 1 large cup of beef or veal suet, chopped fine, \ 
gill molasses, 2 cups dried apples, 1 teaspoon salt. Mix well. Boil 
five hours in a cloth tied loosely. Sauce. 

American Domestic Cooh Booh. 



70 365 Useful Eecipes. 

CHOCOLATE BLANC MANGE AND CREAM. 
October 5. — \ paper gelatine dissolved in 1 cup cold water. 
Heat 1 quart milk. Stir in soaked gelatine and 1 cup sugar, and 
strain. Add three large spoonsful grated chocolate, and boil ten 
minutes, stirring all the time. When nearly cold, beat for five 
minutes until it begins to stiffen. Flavor, vanilla. Whip up once, 
and put into a wet mould. It will be firm in six or eight hours. 
Butter a stiff piece of paper; roll and stitch it into cylinder form, 
and hold firmly in the middle of the mould while you pour blanc 
mange around it. When blanc mange is cold turn out of dish and 
slip out the paper. Fill the hollow with whipped cream, and put 
specks of jelly around the dish. Marion Harland. 

ECLAIR PUDDING. 
October 6.-4 eggs, 1 cup sugar, 1 cup flour, 1 teaspoonful va- 
nilla, 1 teaspoonful baking powder. Beat well and bake. Frost 
with white of 1 egg, \ cup milk, J cup sugar, 4 tablespoons grated 
chocolate. Boil till thick and smooth. Just before serving, split 
the pudding, and fill with the following custard: 1 pint milk, salt, 
yolks of 3 eggs, \ cup sugar, 2 tablespoons corn starch; flavor with 
vanilla and lemon. Mrs. J. H. Sessions. 

RICE CUSTARD. 
October 7. — 1 pint milk, J pint cream, 1 ounce of sifted ground 
rice, 5 or 6 bitter almonds, blanched and pounded, 2 tablespoonsful 
rose water. Mix well. Sweeten to taste, and stir all, over the fire 
till it nearly boils. Add well beaten yolks of 3 eggs. Stir, and let 
it simmer for a minute. Serve in cups, with powdered sugar on 
top. Lyman. 
BLACKBERRY PUDDING. 
October 8. — 1 pint molasses. Stir in 1 teaspoonful dry soda, 1 
beaten egg, 1 quart fruit, a little salt and flour. Steam;- sauce. 

Lyman. 



365 Useful Eecipes. 71 

FROZEN PUDDING, 

October 9. — Take stale plum and sponge cake. Butter a tin 
pudding mould of melon shape. Put a layer of cake at the bot- 
tom, then a layer of strawberry or raspberry jam; then cake, then 
jam, till dish is nearly full. Turn on 1 teacup of wine or brandy. 
Make a soft boiled custard. Fill the mould, and let it stand until 
the cake is soft. Place it in ice and rock salt. Cover it all over 
and let it stand six or eight hours. Dip the mould into boiling 
water quickty, and turn out on a dish. Lyman. 

BERRY SHORTCAKE. 

October 10. — 1 cup powdered sugar; 1 tablespoonful butter, rub. 
bed into sugar; 3 eggs; 1 heaping cup prepared flour; 2 tablespoons 
cream. Bake in jelly tins. When quite cold, lay between the 
cakes nearly a quart of berries. Sprinkle each layer lightly with 
powdered sugar. Strew berries on top of cake. Eat fresh. 

Mrs. Winslow's. 

SWEETENED APPLE DUMPLINGS. 

October 11. — 1 dozen tart apples, sliced. Put in a pudding dish 
and cover with paste as for raised biscuit. Take 1 pint water, 1 cup 
sugar and 2 tablespoons butter. Pour over the crust and bake three- 
quarters hour. Serve with sauce or sugar and cream. Nutmeg 
grated on with sugar and cream, if you like, 

FOUR FRUIT PUDDING. 

October 12. — Butter thin slices of baker's bread on both sides. 
Stew together raspberries, blueberries, blackberries and currants, 
and sweeten to taste. Fill pudding dish with a layer of bread and 
fruit alternately, and cover the top with a frosting of whites of 
eggs, beaten with sugar. Brown frosting in oven. Prepare the 
day before you wish to eat it. 

Hood's Cook Book. 



72 365 Useful Eecipes. 

DELMONT PUDDING. 
October 13. — Set 1 quart milk in water and let it boil. Beat 
yolks of 5 eggs with 4 tablespoons corn starch and 1 cup sugar. 
Cook [in the milk, and flavor to taste. Beat the whites of 5 eggs 
with J cup sugar. Flavor, and pour over top. Brown slightly. 

Hood's Cook Booh. 

COCOANUT CEEAM PIE. 
October 14. — 2 eggs, 1 cup sugar, \ cup water, \ teaspoon soda 
dissolved in the water, 1 teaspoon cream tartar, dry in the flour, \\ 
cups flour, a small lump butter. Bake in layers. Make a cream of 
■J cup sugar, J cup flour, 1 egg. Beat the eggs, stir in the sugar 
and flour, and add -J pint boiling milk and two spoons cocoanut* 
Frost the outside, and sprinkle frosting thickly with cocoanut. 

Hood's Cook Book. 

APPLE PUFFS. 
October 15. — Pare and slice 6 apples. Stew and strain them. 
Sweeten to taste, and add a pinch of salt. While they cool, make a 
paste of 2 spoons butter worked into 8 spoons flour. Add ice water 
to make like bread dough. Eoli thin; scatter small pieces of butter 
over it and dredge with flour; fold up and repeat the operation any 
number of times. Cut paste in squares of four inches. Put a 
small spoonful of sauce on one-half of paste. Moisten the edge 
with water and fold the other half over on to it. Press smoothly 
together. Bake on dripping pan, lined with paper, in a quick oven. 
When baked, sprinkle each puff with sugar. 

Hood's Cook Book. 

VICTORIA FEITTEES. 

October 16. — Slice a loaf of baker's bread into pieces an inch 
thick. Trim off the crust and halve them, and place in flat dish. 
Pour over them 1 quart milk, 8 well-beaten eggs and a pinch salt. 
Let it stand an hour or two. Frv in butter to a delicate brown and 



365 Useful Recipes. 73 
serve with a sweet wine sauce. Hood's Cook Booh. 

ORANGE GELATINE. 
October 17. — 1 ounce Cox's gelatine, dissolved in 1 pint hot 
water. When cool, add the juice of 6 oranges and 2 lemons. 
Strain the whole through a fine sieve, and let it partly harden. 
Then add the beaten whites of two eggs, and beat the whole for five 
minutes. Put in a mould. Serve with cake. 

Hood's Cook Book. 

COFFEE AND CAKE. 
October 18. — A very good dessert for a change can be made of 
hot coffee and cake of any kind. Hard gingerbread, buttered and 
eaten hot, with a piece of cheese, is very nice. Printed. 

BAKED CHOCOLATE CUSTARD. 
October 19. — L quart good milk, 6 eggs, yolks and whites sepa- 
rated, 1 cup sugar, 4 tablespoons grated chocolate, vanilla. Scald 
milk, stir in chocolate, and simmer two minutes. Beat yolks and 
sugar, and stir into milk. Stir one minute; season. Have ready 
cups set in a pan of boiling water, half submerged. Bake slowly 
about twenty minutes. When cold, frost with whites and a very lit- 
tle powdered sugar. Put a small bit of red jelly on each cup, 

Baker's Chocolate Receipts. 

CHOCOLATE ICE CREAM. 
October 20. — Mix # yolks of 4 eggs with 1 pint boiling milk. Dis- 
solve 4 ounces chocolate in 1 pint boiling milk or water. Stir all 
together. Add sugar to taste; vanilla; a little salt. When cool, 
beat in 1 quart cream; freeze. Baker's Cook Book. 

SPICE CREAM PIE. 

October 21,-1 pint cream, white of 1 egg, 1 tablespoon corn 

starch, dissolved in a little milk; sugar and spice to taste. One 

crust. Centaur Cook Book. 

10 



74 365 Useful Recipes. 

FRUIT FRITTERS (Apples). 
October 22.-8 or 10 fine pippins or greenings. Pare and core 
them. Cut crosswise into slices one-half inch thick. Spread on a 
dish and sprinkle with lemon juice and powdered sugar. Beat 6 
eggs very light; add to them 3 cups of milk, a little salt, 3 cups 
prepared flour. Dip the slices into the batter and fry, a few at a 
time, in hot lard. As fast as done, throw upon a warm sieve and 
sift over them a little powdered sugar, cinnamon and nutmeg. 

Centaur Cook Book.. 

CURD FRITTERS. 
October 23. — 1 quart sweet milk, 2 glasses white wine, 1 tea- 
spoon liquid rennet, 5 eggs, 4 tablespoons prepared flour, 2 table- 
spoons powdered sugar, nutmeg. Scald milk, and pour in wine and 
rennet. Take from fire, cover, and let it stand until curd aud whey 
are separated. Drain off the latter, and dry the curd upon a cloth. 
Beat yolks and sugar together, whip in the curd until mixed; then 
the flour, nutmeg and whites. The batter should be smooth and 
thick. Have ready some butter in a frying pan. Fry quickly. 
Drain in warm sieve. Lay in a dish lined with clean napkin. Sift 
on powdered sugar. Eat with jelly sauce. 

Centaur Covk Book. 

GOOSEBERRY PIE. 
October 24. — 3 cups canned berries. Stew in water till very soft. 
Strain through a colander. Add \\ cups sugar. Bake with two 
crusts; or one crust, with strips of pastry across the top. 

Royal Cook Book. 

QUEEN'S CRACKER PUDDING. 
October 25. — 6 crackers, rolled fine; 3 eggs, well beaten; 1 quart 
milk; sugar to taste; salt slightly; grated lemon peel. Bake. Frost 
with the whites of 6 eggs, 3 tablespoons sugar and juice of a lemon. 
Brown in oven. HorsforcVs. 



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This season we are showing a fine line of 

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We warrant our Black Silks and Cashmeres. We sell our Millinery 
at Dry Goods Prices. In their seasons we show a large 
stock of Ladies' and Children's Outside 
Garments, Furs, Parasols, 
Fans, and Cotton Underwear. Try our Kid Gloves at $1.00. Try 
our Model Moulded Corset. If you want samples for yourself or 

friend, send to 




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365 Useful Recipes. 75 
EGG CREAM PUDDING. 
October 26. — 1 quart milk, yolks 4 eggs, vanilla, 4 tablespoons- 
ful maizena, 8 tablespoons sugar. Make into boiled custard. Beat 
whites of 4 eggs with 4 tablespoons powdered sugar. Pour custard 
into pudding dish, with frosting on top. Flavor frosting with 
lemon. Bake in moderate oven. Horsford's. 
BAKED APPLE DUMPLING. 
October 27. — Make a good soft biscuit crust, and roll out. Cut 
into pieces, and on each place tender sour apples, pared and cored. 
Fill apples with sugar (and spice, if you choose). Cover each apple 
with the crust. Bake in hot oven, and serve with sugar and cream. 

Printed. 

FRESH OR CANNED PEACH DUMPLING. 
October 28, — Make a soft biscuit crust; roll out in pieces, and 
fill each with peaches. ■ Pinch edges of crust closely. Have ready a 
pan of boiling water, four or five inches deep. Do not let the 
dumplings touch each other. Leave just the top of each uncovered 
with water. To a pan of four or five dumplings add 1 teacup su- 
gar and J cup butter. Bake from one-half to three-quarters hour. 
Add more water if it cooks away too fast. Serve dumplings on 
platter, and liquid dressing for sauce. . Printed. 

APPLE CROUTES. 
October 29. — Pare, halve and core good, smooth apples. Cut 
slices of bread without crust to fit the flat side of each apple. Dust 
apple over with sugar and a little cinnamon or nutmeg. Bake in 
moderate oven on a pie plate. Printed. 
BAKED QUINCES. 
October 30, — Bake with the skins on. After baking, remove 
core, and serve with butter, sugar and cream. Printed. 

SILVER PIE. 

October 31, — Peel and grate 1 large white potato. Add the 



7G 365 Useful Eecipes. 

juice and grated peel of 1 lemon, beaten white of 1 egg, 1 cup 
white sugar, 1 cup cold water. Bake with one crust. Beat whites 
of 3 eggs to a stiff froth. Add J cup sugar. Frost pie and brown 
in oven. Just before serving, lay on it small pieces jelly. Eat 
fresh. Diamond Cook Booh. 

WHIPPED CEEAM TARTS. 

November 1.— Make small crusts and bake. Fill each with 
whipped cream, and drop on each a small piece jelly. 

Diamond Cook Book. 
HONEY PUDDING. 

November 2.— J pound clear honey. Add 6 ounces butter beat- 
en to a cream; 4 ounces bread crumbs. Beat all together for ten 
minutes with 8 yolks of eggs. Put into moulds and boil one and 
one-half hours. Sauce. Printed. 
YANKEE PLUM PUDDING. 

November 3. — Butter a tin pail, with a close cover. Put in the 
bottom a layer of stoned raisins, and over it a layer of baker's bread, 
cut thin, with a little butter or suet, alternating till pail is nearly full. 
Fill the pail with new milk. To e^ery quart used add 3 or 4 eggs, 
nutmeg, salt, sugar and molasses to sweeten. Drop into boiling 
water four hours. Sauce. Shaker Favorite Cooking Recipes. 

EGG BIRD'S NEST. 

November 4. — Pare and core medium sized tart apples, leaving 
them whole. Stick cloves into them. Bake till they begin to soft- 
en. Then fill each hollow with the white of an egg beaten stiff, 
sweetened a little and flavored. Return to oven. Do not bake so 
long as to lose form. Diamond Cook Book. 

CRACKER ORANGE PUDDING. 

November 5. — 1 quart milk, 8 eggs, 1 small cup rolled crackers, 
1 small cup sugar, % cup butter, 1 wineglass wine, 2 grated fresh 
oranges, or the juice and chopped peel. Rub butter and sugar to a 



365 Useful Recipes. 77 

cream. Add wine and oranges, beaten eggs, milk and crackers. 
Bake one-half hour in a deep dish, lined with puff paste. 

Diamond Cook Book. 

APPLE SNOW. 

November 6.-6 fine pippins, 2 cups powdered sugar, 1 lemon- 
juice and one-half grated peel — 1 pint milk for custard, 4 eggs. 
Make custard of milk, 1 cup sugar and yolks. Bake apples whole 
in a covered di&h, with a little water, till they can be pierced with a 
straw. Scrape out the pulp and mix in sugar and lemon. Whip 
whites very light, and gradually beat them into the pulp till firm 
and white. When custard is cold, put into the bottom of a glass 
dish, and pile the snow upon it. Gem Cook Book. 

APPLE CRUMB PUDDING. 

November 7. — Put in a pudding dish a layer of bread crumbs 
and then a layer of sliced apples. Sift on a little sugar and add a 
few lumps butter. Continue so till dish is full, putting crumbs and 
butter on top. Bake slowly. Sauce. Gem. 
POP CORN PUDDING. 

Novembek 8. — 3 pints milk, 2 eggs, 3 pints popped corn; each 
kernel must be perfectly white; salt. Bake one-half hour. Serve 
with sweetened cream. Diamond Spectacle Cook Book. 

AUNT SALLY'S APPLE CUSTARD. 
November 9. — Stew \ dozen sour apples in \ cup water. Rub 
through a sieve and sweeten. Make custard of 3 pints milk, G 
eggs, 4 tablespoons sugar. Put apples in pudding dish. Pour cus- 
tard over, and bake one-half hour. Diamond Cook Book. 

LEMON CRACKER PUDDING. 
November 10. — 3 tablespoons powdered cracker, 8 tablespoons 
sugar, 6 eggs, 1 quart milk, butter size of a butternut, juice and 
grated rind of a lemon. Bake, stirring occasionally at first. Erost 
with whites. Brown in oven. Diamond Cook Book. 



78 365 Useful Kecipes. 

CHOCOLATE BAVARIAN CREAM. 

November 11. — Whip 1 pint cream to a stiff froth, laying it on 
a sieve. Boil 1 pint rich milk with a vanilla bean and 2 tablespoons 
sugar until well flavored. Take it off fire, and add ±- box gelatine, 
soaked for an hour in ^ cup water, in a warm place. When slightly 
cooled, add 2 tablets chocolate, soaked and smoothed. Stir in the 
eggs, well beaten. When cold and beginning to thicken, stir 
steadily a few minutes until smooth. Then add the whipped 
cream, put into moulds and set on ice. Mrs. Blair. 

CHOCOLATE CUSTARD PIE. 

November 12. — Simmer 1 quart milk. Add £ pound Baker's 
chocolate, grated. Sweeten to taste; (about 3 or 4 tablespoons 
sugar). Beat in 4 well beaten eggs. Bake with one crust in mod- 
erately quick oven. Baker's Cook Booh. 
ISINGLASS BLANC MANGE. 

November 13. — Boil 1 ounce isinglass in 1^ pints water, till dis- 
solved, so that the solution complete may equal 1 pint. Add whites 
of 4 eggs, 2 spoonsful rice water, sugar to taste, spices to taste. 
Strain and cool. Cut into fancy shapes and garnish with flowers, 

Mrs. Winslow's. 

VELVET CREAM. 
November 14. — Place in a dish, 3 spoonsful of lemon or orange 
juice, a little grated peel, a little marmalade, chopped fine, and 2 
spoons white wine. Place a pint of cream over fire and dissolve a 
little sugar in it. Take from fire and keep stirring till about the 
warmth of new milk. Strain through a fine colander upon the 
above mixture. Let it stand over night before serving. 

Mrs. Winslow's. 

FLORENTINES. 
November 15. — Roll puff paste i inch thick and put it on a thin 
baking pan. Spread over it a layer of jam or preserves and bake in 
a moderate oven. When partly cool, cover with the whipped whites 



365 Useful Eecipes. 79 

of eggs, sweetened. Strew over this minced almonds, and sift over 
all, powdered sugar. Place in oven again for a moment. A few 
minutes after removing from oven, cut into diamonds and serve on 
an ornamental paper. Mrs. Winslow's. 

APPLE CHEESE CAKES. 
November 16. — 1 pound apples, stewed and strained, 1 pound 
powdered sugar, 4 eggs, well beaten, juice and rind of 3 large, fresh 
lemons. Mix carefully and put into a saucepan containing £ pound 
fresh butter. Stir constantly over a slow fire i hour. Let it cool. 
Line small plates with puff paste. Fill with mixture and bake with 
one crust in a quick oven. When done sprinkle with sugar. Serve 
cold. Mrs. Winslow's. 

PINEAPPLE FRITTERS. 

November 17. — 1 pint flour, -J pint milk, 3 eggs, \ teaspoon soda, 
| teaspoon cream tartar, 1 tablespoon sugar, salt. Peel and cut up 
1 juicy pineapple, cover with sugar, and let it stand over night, (or 
use canned fruit.) Stir in the batter when ready to fry. Eat hot, 
with sugar and cream. Mrs. Winslow's. 

CATSKILL MOUNTAIN PUDDING. 

November 18.— 1 pint sw r eet milk, 2 eggs, 1 quart flour, 1 table- 
spoon butter, 2 tablespoons sugar, J teaspoon salt, 2 heaping tea- 
spoons of baking powder. Mix well. Bake in cups or boil in a 
mould. Serve with a rich sauce. 

Mrs. C. R. Upson, Atlanta, Ga. 
ATLANTA ORANGE PUDDING. 
November 19. — 1 pint milk, juice of six oranges and grated rinds 
of three, 8 eggs, J cup butter, 1 large cup granulated sugar, J cup 
powdered sugar, 1 tablespoon ground rice. Line a pudding dish 
with paste. Mix the rice with a little of the cold milk. Put the 
remainder of milk in a double boiler and when it boils stir in the 
rice. Stir 5 minutes. Add butter and set away to cool. Beat to- 
il 



80 365 Useful Recipes. 

gether the sugar, yolks of 8 eggs and whites of four. Add grated 
rind and juice and stir all into the cooked mixture. Pour all into 
a 3 quart dish, lined with paste. Bake in a moderate oven 40 min- 
utes. Beat 4 whites to a stiff froth and add powdered sugar. 
Brown in oven. Cool, and set on ice till ready to serve. 

Mrs. Upson. 

AMBROSIA. 

Novembeb 20. — Grate one cocoanut, the white part only. Sweet- 
en to taste and place part of it in a glass bowl. Put in alternate 
layers of pulped orange and pineapple. Sprinkle sugar between 
each layer. Put a layer of cocoanut on top. Mrs. C. R. Upson. 

SYLLABUB. 

Xoyember- 21. — 1 quart cream. 1 gill wine, juice of 2 lemons or 
1 spoon extract lemon, whites of G eggs, sugar to taste. Whip to a 
froth, in a syllabub churn. Serve in glasses. 

Mrs. C. R. Upson. 

XEAPOLITAIXSES. 

Xoyembek 22. Make enough puff paste for a pie; roll out into 
a sheet | inch thick and cut into strips 3 inches long and 1| inches 
wide. Bake in a quick oven. When cold spread half of them 
with sweet jam or jelly and place the rest over them in pairs, the 
jelly being in the middle. Whip the whites of 2 eggs : add \ pound 
powdered sugar. Frost. Serve with hot, strong coffee, with a large 
spoonful of whipped cream on the surface of each cupful. Printed. 
PRUNE PUDDIXG. 

November- 23. — Heat 1 large pint sweet milk to the boiling point. 
Rub 1 heaping tablespoonf til corn starch into a little milk; add to 
hot milk. Sweeten to taste. Add 3 well beaten eg^s, 1 teaspoon 
butter, and a little grated nutmeg. Let it all come to a boil; then 
pour it into a buttered pudding dish, first adding 1 cup stewed 
prunes, with the stones removed. Bake 15 or 20 minutes. Serve 
with sauce or wuth cream. Printed. 




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365 Useful Eecipes. 81 
GEEMAN POTATO PUDDING. 
November 24. — Boil, peel and thoroughly mash 12 good-sized 
potatoes. Put them into a saucepan with a little salt and a little 
lemon peel. Put on fire and stir Wtell while you add a little sugar, 
butter and cream. When quite hot take the mixture from the fire, 
and let it cool a little. Add 1 tablespoonful orange flower water, 4 
whole eggs and yolks of 4 more. Line a mould slightly with bread 
crumbs and butter. Pour in the potato mixture. Bake in hot 
oven. Serve hot. Mrs. Winslow's. 

APPLE AND EAISIN PUDDING. 
November 25. — 1 cup sugar, \ cup butter. Stir to a cream. 
Add 3 eggs, 1 cup milk. 1 cup flour, 1 cup chopped raisins and 6 
chopped apples. Bake in a moderate oven 2 hours. Sauce. 

Mrs. Rosa Hart, Ansonia. 
SAGO PUDDING. 
November 26. — Wash 2 ounces sago and steep it 1 hour in 1 pint 
cold water; strain off the water and add 1 gill of raspberry or cur- 
rant juice, (or jelly), and 3 ounces loaf sugar. Boil gently 15 or 
20 minutes, stirring every now and then. When clear, it is done. 
Pour into mould. Serve cold. American Cookery. 

BLACKBEEEY AMBEOSIA. 
November 27. — Make a biscuit crust and spread ^ inch thick on 
the bottom of an earthen pudding dish. Cover with a layer of 
blackberries. Place a little more of the batter on the sides of the 
dish. Sprinkle over the berries, sugar, dredge slightly with flour 
and add another layer of berries. Continue till dish is full. Bake 
1 hour. If the juice runs out lift edge of crust with a fork. 
Sauce. American Cookery. 

STEAMED PEUNE PUDDING. 
November 28.— Stew 1 pound prunes in 1 quart water, till done, 
adding sugar to taste. Eemove stones. Break a few of them and 



82 365 Useful Kecipes. 

add the kernels to the fruit. Spread it over a sheet of puff paste. 
Eoll into the form of a bolster; tie firmly into a buttered and flour- 
ered cloth. Boil 3 hours. Serve with a sweet sauce. 

American Cookery. 

PRUNELLA PIE. 

November 29. — Stew prunellas and make pretty sweet. Sprinkle 
a little flour over them. Bake with two crusts. 

NICE APPLE PUDDING. 

November 30. — Peel and core 6 large apples. Stew them in 6 
tablespoons water, with the rind of a lemon. When soft beat them 
to a pulp, or strain. Add 6 ounces melted fresh butter; the same 
of powdered sugar, well beaten eggs, -J a wine glass rose water and 
1 teaspoonful lemon juice. Line a dish with puff paste. Put in 
apple and bake till paste is done. Over the top stick thin strips of 
candied citron and lemon peel. American Cookery. 

STRAWBERRY CUSTARD. 

December 1. — Sugar 1 pint strawberries. (Use canned, if out of 
season). Spread over them a layer of maccaroons. Beat the yolks 
of 8 eggs and pour over them one quart scalding milk, sweetened to 
taste. When this is cold pour it over the strawberries, and on the 
top place the whites of the eggs, beaten to a stiff froth, with a very 
little sugar. If you choose, can beat currant jelly with part of the 
whites, and place the pink and white alternately on the custard. 
Serve in glass dish. American Cookery. 

HANDY DESSERT. 

December 2. — Turn a can of preserved fruit into a deep dish, 
with a little of the juice. Make a batter of sifted flour, a little 
salt and baking powder well mixed in; sweet cream to make a stiff 
batter. Beat well, pour over fruit and bake in a hot oven. Sugar 
and cream, or sauce. American Cookery. 



365 Useful Recipes. 83 
APPLE PIE. (Seasoned before Baking). 
December 3. —Pare and slice apples. Place in crust. Sweeten 
with sugar or molasses, to taste. Salt a very little and dredge with 
flour. Add such spices as you like. Cover and bake. 

APPLE IN JELLY. 

December 4. — Take Baldwin apples, (or sour, at any rate); have 
them perfectly smooth and fair. Pare, halve and core them very 
carefully. Have ready a syrup of sugar with just water enough to 
dissolve it, in a porcelain lined dish. Carefully place the halves in 
this, being particular not to crowd them. Let them simmer till 
tender. With a silver spoon remove to a large shallow dish, never 
putting one above the other. Round each one up with the spoon so 
it will be a perfect half globe. Add more sugar to syrup, boil up, 
skim, partly cool and pour over apples. Serve with cream when 
fully cold and jellied. American Cookery. 

GRAPE PIE. 

December 5.— Slip the skins from the grapes and cook the pulps 
separately. When done strain through colander. Put in the skins 
and season to taste. Two crusts. Use Grape sauce. 

American Cookery 

CRANBERRY PIE. 
December 6. —Use 1% cups sugar to 3 cups berries. Stew and 
strain. One or two crusts. 

PARADISE PUDDING. 
December 7. — 3 eggs, 3 apples chopped fine, J cup sugar, -J cup 
currants, 2 cups bread crumbs, grated rind and juice of J lemon, a 
little salt, |- cup milk. Boil hours in a pudding bag. Sauce. 

American Cookery. 
COCOA NUT AND ORANGES. 
Decembers. — 1 dozen oranges and 1 large cocoanut. Cut or- 
anges in thin slices. Grate the cocoanut. Place a layer of orange 



84 365 Useful Kecipes. 

in a glass dish, sprinkle with sugar and cover with a layer of cocoa- 
nut until dish is full; cocoanut last. American Cookery. 

PINEAPPLE BAVARIAN CREAM. 

December 9. — 1 pint canned pineapple, 1 small teacup sugar, 1 
pint cream, J package gelatine. Soak gelatine for 2 hours in I cup 
cold water. Chop pineapple fine and simmer 20 minutes with the 
sugar. Add gelatine and strain immediately into a tin basin. Bub 
as much as possible of the pineapple through a sieve. Beat until it 
begins to thicken. Whip cream to a froth and add. Harden in a 
mould and serve with whipped cream. Miss Parloa. 

FRUIT BAVARIAN CREAMS. 

December 10. —Strawberry, Raspberry and blackberry, peach, 
apricot and pear Bavarian creams can be made by the rule given 
for Pineapple Bavarian Cream, by varying a little in regard to sweet- 
ening and syrup. A little practice will give the right proportions. 

NESSELRODE PUDDING. 

December 11. — 1 pint shelled almonds, 1J pints shelled chest- 
nuts, 1 pint cream, 1 pint can of pineapple, yolks 10 eggs, | pound 
French candied fruit, 1 tablespoon vanilla extract, 4 tablespoons 
wine, 1 pint water, 1 pint sugar. Boil chestnuts |- hour, rub oh* 
skins and pound to a paste. Blanch almonds and pound in the 
same manner. Boil the sugar, water and pineapple juice 20 min- 
utes. Beat yolks and stir into syrup. Put the saucepan in which 
is the mixture, into another pan of hot water and beat with an egg- 
beater until it thickens. Then place in a basin of cold water and 
beat 10 minutes. Mix almonds and chestnuts with the cream and 
rub through a sieve. Add candied fruit and pineapple, cut fine 
Mix this with the cooked mixture. Add \ teaspoonfui salt and the 
flavor. Freeze like ice cream. Miss Parloa. 

ORANGE SOUFFLE. 

December 12. — 1 pint milk, 5 eggs, J cup granulated sugar , and 



365 Useful Recipes. 85 

3 tablespoons powdered, 5 Florida oranges and a speck of salt. Put 
on the milk to boil. Beat yolks of five eggs and whites of two with 
the granulated sugar. Pour the milk gradually over this, stirring. 
Return to saucepan, place in a basin of boiling water and stir till it 
begins to thicken. This will be about two minutes. Salt and set 
away to cool. Pare oranges, remove seeds, cut fine and place in a 
glass dish. Pour on the cold custard. Frost with the remaining 
3 whites and the powdered sugar. Miss Parloa. 

RICHMOND MAIDS OF HONOR. 
December 13. — 1 cup sweet milk, 1 of sour, 1 of sugar, 1 lemon, 
yolks of 4 eggs, a little salt. Put all the milk into a double boiler 
and cook until it curds; then strain and rub the curd through a 
sieve. Beat yolks and sugar together. Add the rind and juice of 
the lemon and the curd. Line little patty pans with puff or chop- 
ped paste, rolled very thin. Put into each a large spoonful of the 
mixture. Bake 15 or 20 minutes in a moderate oven. Do not re- 
move from the pans until cold. Miss Parloa. 

FIG OR DATE PUDDING. 
December 14. —1 cup molasses, 1 cup chopped suet, 1 cup milk, 
3J cups flour, 2 eggs, 1 teaspoon soda, 1 teaspoon cinnamon, $ tea- 
spoon nutmeg, 1 pint figs, (or dates). Mix together the molasses, 
suet, spice and figs, cut fine. Dissolve soda in 1 tablespoon hot 
water, and mix with milk. Add to the other ingredients. Beat 
eggs and stir in. Add flour and beat thoroughly. Butter a mould. 
Pour in mixture and steam 5 hours. Creamy sauce. 

Miss Parloa. 

DUTCH APPLE PUDDING. 
December 15. — Pare, core and cut into eighths, 4 large apples. 
Make a batter of 1 pint flour with 2 tablespoons butter rubbed into 
it, I- teaspoon salt, 1 teaspoon cream tartar, dry in the flour, 1 
beaten egg, j cup milk and £ teaspoon soda. Mix quickly and thor- 



86 



365 Useful Recipes. 



oughly. Spread J inch thick on a buttered baking pan. Stick the 
apple over this in rows. Sprinkle with sugar and spice if you 
choose. Bake. Serve with cream and sugar, or sauce. 

Miss Parloa. 

AMHERST PUDDING. 
December 16. — f cup butter, f pint sugar, 4 eggs, 5 tablespoons 
strained apple, grated rind and juice of a lemon, nutmeg and rose 
water. Line a shallow pudding dish with rich paste, rolled thin. 
Bake all one-half hour in a moderate oven. Miss Parloa. 

FLORIDA LEMON PIE. 
December 17. —Mix together thoroughly 1 pint flour and one 
large teaspoonful Dr. Price's Cream baking powder. Into this rub 
1 small cup shortening (butter and lard) ; add enough cold water to 
make a stiff dough. Grate the yellow rind of 2 lemons. Remove 
the white rind, leaving lemon whole. Roll out enough crust to 
line a pie tin. Slice the lemon thin, leaving out seeds. Put a layer 
on the crust. Sprinkle in a third the yellow rind; cover with sugar. 
Roll more crust very thin, and just large enough to cover the sugar. 
Place thereon another layer of lemon, peel and sugar; then another 
thin crust and another layer of lemon, etc. Then put on the top 
crust. Bake and sprinkle on sugar. 

Mrs. C. R. Upson, Atlanta, Ga. 

ORANGE MARMALADE PUDDING. 
December 18. —Rub together \ cup sugar and 2 teaspoon sful but- 
ter. Add yolks of 4 eggs, well beaten, 1 cup milk or cream, 1 cup 
fine bread crumbs and 4 whites of eggs, beaten stiff. Butter a 
mould, and put a layer of the mixture in the bottom. Put a layer 
of stiff marmalade (orange or other), then another layer oi the mix- 
ture; and so on till mould is full, having the mixture on top. Bake 
one hour. Turn out of mould and serve with sweetened cream or 
custard. Marion Harland. 



365 Useful Eecipes. 87 
BIRDS' NEST IN JELLY. 
December 19. — Cut the rind from 2 oranges into long, narrow 
strips with the scissors. Stew gently in water enough to cover 
them till tender. Drain off the water; cover again with water, and 
add J cup sugar, and simmer fifteen minutes longer. Lay carefully on 
a flat dish to cool. Make 3 cups of white blanc mange the day before 
you want to use it, and fill the shells of 9 eggs. They can be emp- 
tied by breaking a hole in one end. Set them in a pan of meal to 
prevent their falling over. Next morning fill a glass dish two-thirds 
full of broken jelly. Break the shells from the eggs and lay them 
in the jelly. Place the straws (orange peel) around them in the 
form of a nest, and place whole upon the table. Or, if you choose, 
can melt the jelly {not heat it, only soften), and pour around and 
over the blanc mange eggs. In this case set on ice to cool, and 
turn out of mould upon a flat dish . 

Marion Harland's " Common Sense" 
SEA MOSS FARINA. 
December 20. — 1 quart milk. Heat in double boiler. Salt. 
Add 1 even tablespoon of the farme (which is a grey powder, bought 
in packages), wet up in milk or water. Stir till it thickens. Strain. 
Serve cold with sugar and cream. 

TEA CREAM. 

December 21. — 1 pint whipped cream, \ package gelatine, soaked 
in 1 cup milk, 1 large cup strong mixed tea— best quality. (Or, if 
you wish coffee cream, use strong black coffee instead of tea.) 1 
cup white sugar, whites of 2 eggs. Dissolve the soaked gelatine 
and sugar in the boiling tea. Strain and let cool. Whip the cream 
and whites of eggs in separate dishes. When the gelatine is cold, 
beat it by degrees into the whites until it is a pretty firm froth. 
Then whip in the cream. Rinse a mould in cold water. Fill with 
mixture and set on ice. Serve with sweet cream. 

Marion Harland. 



88 365 Useful Eecipes 

CHERRY BREAD PUDDING. 
December 22. —Butter enough stale baker's bread to fill your 
dish. Cut an inch thick, and remove crust. Make a raw custard of 
4 eggs, -J cup sugar and 1 quart milk. Butter a pudding dish, and 
lay in a slice of the bread. Pour a little of the custard on it, and 
strew nice dried cherries, without stones, upon it. Continue till 
dish is full, the last layer being a Avell-buttered slice of bread/ well 
soaked in custard. Coyer, and set in a pan of hot water in oven to 
bake. When nearly done, uncover and brown. 

Marion Ha,7*land. 

CORN MEAL PUFFS. 

December 23. — 1 quart boiling milk, 2 small cups white corn 
flour, \ cup wheat flour, 1 small cup powdered sugar, salt, 4 beaten 
eggs, 1 tablespoon butter, \ teaspoon soda dissolved in hot water, 1 
teaspoon cream tartar sifted into flour, \ teaspoon mixed cinnamon 
and nutmeg. Boil milk, and stir well into it the meal, flour and 
salt. Boil fifteen minutes, stirring up well from the bottom. Put 
in butter and beat hard in a bowl three minutes. When cold, put in 
the eggs, whipped light with sugar; add seasoning and soda; whip 
up faithfully; bake in buttered cups in a steady oven. Serve with 
pudding sauce or butter alone. Marion Harland. 

JELLY CUSTARDS. 
December 24. — 1 quart milk, 6 eggs, 1 cup sugar; flavor to taste; 
red and yellow jelly (say raspberry for the red and orange for the 
yellow). Make a soft boiled custard of the eggs, milk and sugar. 
Flavor when cold. Fill the custard glasses two-thirds full, and heap 
up with the two kinds of jelly. Marion Harland. 

ENGLISH PLUM PUDDING. 
December 25. — \ pound beef suet, chopped as fine as possible. 
Get the suet where the kidney comes out; that which can be shred- 
ded very fine. \ pound raisins, stoned and cut; \ pound currants 



365 Useful Recipes. 89 

washed well: \ pound sifted flour; \ pound light brown sugar. 
Spice to taste, although the rule is: 1 large tablespoon cinnamon, 1 
large tablespoon cloves, 1 large tablespoon nutmeg, 1 large table- 
spoon allspice, 1 large tablespoon ginger, 1 ounce candied orango 
peel, 1 ounce citron. Do not guess at it, but weigh everything; 5 
eggs; a little crumbled stale bread; sweet cider for wetting (sherry 
wine or brandy with water, if you cannot get cider). Mix over 
night so as to make it look dark. Rub well with the hands before 
putting in the eggs and cider. Make so stiff that after wetting, the 
spoon will stand upright in the mixture. If too thin it will fall to 
pieces after cooking. Dip a stout piece of cotton, one-half or three- 
quarters yard square, into boiling water; wring; spread over colan- 
der and sprinkle with flour. Turn pudding into it and tie very 
tight so no water can get in, leaving room for the pudding to rise. 
Boil four hours. Sauce or not, as you please. When done, cool on 
colander before untying. Enough for a family of six. If not tak- 
en from cloth, but hung up in the cellar, will keep for a month, 
and can be warmed over in the pot in an hour; or sliced, warmed in 
an oven, and sprinkled with sugar before serving. 

Mrs. Freeman. 

BROWN FLOUR PUDDING. 

December 26. — 2 cups Graham flour, 1 cup sweet milk, 1 cup 
Orleans molasses, 1 cup chopped raisins, 3 beaten eggs, 1 teaspoon 
soda. Steam; sauce. Mrs. H. Hart, in " Akron" Cook Book . 

FRANC ATE LLI PUDDING. 

December 27. — Pour 1 pint boiling milk on 10 tablespoonsful 
grated bread crumbs, and let it stand ten minutes. Add yolks of 4 
eggs, well beaten, 6 tablespoons sugar, 2 tablespoons butter, lemon 
or any flavor you like. Beat all light, and add whipped whites of 
eggs. Pour into a buttered dish and bake quickly. 

" Pen-Bean" in Akron Cook Book. 



90 365 Useful Recipes. 

FRUIT POP-OVERS, 

December 28. — 1 cnp milk, 1 tablespoon butter, 1 of sugar, 1 
egg, 1 heaping teaspoon baking powder, flour to make a thick bat- 
ter. Beat well. Place in cups any quantity of fruit desired, and 
fill cups half full of batter. Steam twenty minutes; sauce. 

Hattie Phillips, in Akron Cook Book. 
ORANGE FLOAT. 

December 29. — Slice 2 oranges thin, removing peel and seeds, 
and sprinkle sugar oyer them; 1 pint milk, 3 eggs, 4 tablespoons su- 
gar, salt. Heat the milk to near boiling, and lay the beaten whites 
on the top of milk to steam. Remove and lay on plate. Beat yolks 
and add to the milk, with the sugar and salt, and 1 teaspoon corn 
starch, wet. When thickened pour the mixture over the oranges, 
and put whites on top. Mrs. 0. D. Capron, Akron, III. 

LEMON JELLY TARTS. 

December 30, — Line pans with good pie crust. Bake. 1 lem- 
on, grated rind and pulp, leaving out the white part; 1 cup sugar, 1 
cup water, 1 egg, 1 tablespoon flour. Stir all together but the water. 
When well mixed add the water, boiling, stirring all the time. Put 
dish in boiling water and let it cook, stirring. Put this jelly while 
hot into crusts and let cool. Miss L. M. }\oods, Cleveland. 

CHERRY SOUFFLE PUDDING. 

December 31. — 1 cup prepared flour, 2 cups milk, 5 eggs, 3 
tablespoons powdered sugar, bitter almond flavor, £ pound crystal- 
ized or glace cherries, salt. Scald 1 cup milk. Wet up flour with 
the rest of the milk, and stir into it. Boil one minute, stirring. 
Add yolks, beaten light with sugar and flavor. Let it get cold. 
Beat whites till you can cut them with a knife, and beat fast and 
hard into custard. Butter a mould well. Line inside with cherries. 
Put in custard and boil one and one-half hours. Dip into cold 
water. Remove lid and let it stand one minute. Turn out on 
dish. Eat warm with sauce. Marion Harland. 



Facts Worth Remembering, 



1. Rub rough or smoky flat-irons with salt; or brush them thor- 
oughly and rub with beeswax. 

2. Rub griddles with fine salt before greasing, and cakes will not 
stick. 

3. Let dried up walnuts stand in milk and water eight hours to 
freshen them. 

4. Oat straw is best for filling beds. Change straw once a year. 

5. Keep woolen goods in cedar chests; or put cedar chips in 
drawers, etc., to keep out moths. 

6. Once in a while sprinkle salt on your carpets before SAveeping. 
It will brighten them up and preserve them. 

7. When clothes have acquired an unpleasant odor by being 
kept from the air, lay a piece of charcoal in the folds. 

8. Set charcoal or sliced onions around a room to disinfect it. 

9. To remove stains from crape, bombazine and other black 
goods, boil a handful of fig leaves in one quart water, and reduce it 
to one pint. Rub spots with liquid. 

10. In putting up furs for summer, lay camphor gum in box; or 
lay a tallow candle near them. 

11. To keep stove from rusting in summer, take three parts of 
lard and melt it with one part rosin. Apply a thin coat. 

12. Powdered charcoal is good for rose bushes and other flowers. 

13. To tell good eggs: Put them in water, and if the butts turn 
up, they are not fresh. 

14. Sal- volatile of hartshorn will restore color taken out by acids. 

15. Fill small holes made by mice with hard soap; or tack a 
piece of tin over them; or fill with plaster Paris, wet in cold water. 

16. To make blacking stick to a stove the top of which has been 
burned red: Put with your blacking water a little vinegar and a lit- 
tle sugar. 

17. To keep steel knives from rust, rub the blades with soft 
wood ashes, wrap in thick brown paper, and put in a dry closet. 



92 



365 Useful Recipes. 



18. To keep silver ware bright, make canton flannel bags for 
each piece, and place on the floor where there is not so much gas in 
the air. 

19. To ease " crawling of the flesh " or nervousness, put 1 ta- 
blespoon ordinary cooking soda in one quart water, and bathe the 
entire person. Also good to bathe in fevers. 

20. For bed bugs, kerosene oil, oil of cedar, or Persian insect 
powder. They will not breed in salt. 

21. To take the shine off worn silk, ammonia or alcohol diluted 
in water; or soap tree bark (obtained at drug store) in boiling water. 
Apply with sponge. Or boil up an old black kid glove; sponge the 
silk and press on wrong side. 

22. To prevent pie crust from soaking, wet it with beaten egg 
just before filling. To cause it to brown well, wet top crust with 
the egg. 

23. For tooth ache, burn a sheet or two of letter paper on a 
clean plate. Have a small piece of cotton batting ready. Blow 
the ashes off, and a very little oil will be visible, which must be 
quickly soaked up by the cotton. Place in hollow tooth. 

24. "Heat is life— cold is death." Therefore keep the body 
warm, with plenty of fresh air in addition to plenty of clothing. 

25. Wash for teeth: Two quarts water; boil, and add two 
ounces borax. When cool, add one teaspoon camphor (spirits). 

20. Bay rum and salt to prevent hair from falling out. 

27. In bathing, put a handful of salt or a few drops ammonia in 
water. 

28. To prevent pies from running over, take a piece of paper 
one and one-half inches- wide and three or four inches long. Wind 
it around finger and insert in middle of upper crust, like a chimney. 
Or make the upper crust small, and lay it loose on the pie. 

29. Rattlesnake bite: Poultice of milk and common wood 
ashes, changed every few minutes. Whisky inside. 

30. For cuts and bruises, etc., bathe in laudanum. Cold- water 
is also excellent. 

31. To clean marble, wash with soapy water, then with clean 
water. When dry rub with a fine powder of calcined tin, moistened 
with water, applied with a cushion of cotton. Polish with chamois 
skin or canton flannel. Or use a fine sapolio for washing. 

32. Use a dampened chamois skin to dust black walnut furni- 
ture. Rub well. 

33. Common mullein leaves (best gathered by the end of July), 
dried in shade, kept in clean paper bags. Steep strong and sweeten 
with coffee sugar. Drink from four to six months for consumption. 



365 Useful Recipes. 93 

It is good for the blood, makes strong blood vessels, and takes 
away inflammation of the lungs. 

34. To clean silver, use whiting and ammonia. 

35. Spilled ink: Wash up quickly with pure milk and water, 
and rinse in clear water. 

30. Use castor oil to soften leather. 

37. Use kerosene oil to eat out the grease which clogs your sew- 
ing machine. 

38. Lemon juice and glycerine to soften skin, and remove tan 
and freckles. Glycerine is also good for the hair — a very little at a 
time. 

39. The juice of ripe tomato will remove walnut stains from 
the hands; or pummice stone (not powdered) is excellent for getting 
peach stains, etc., from hands. 

40. Warts: Touch the warts carefully with a small stick dipped 
in nitric acid. Do not spill any, as it will eat whatever it touches. 

41. Rub zinc with kerosene; let it stand awhile, wipe dry; will 
brighten it more than scrubbing a week. If very bad, use wood 
ashes with it. Kerosene oil is also good to wipe over a not very dir- 
ty oilcloth. Or, after washing oilcloth in suds, rub it over with 
milk and water. 

42. Put common soda in water to wash brushes, combs, etc. 

43. For sore throat, get Pinus Canadensis at drugstore. 1*11 1 
one teaspoonful in cup and fill cup with boiling water. When 
cold, gargle every little while. If chronic, use for a month or so, 
as often as you please. Best. 

44. To keep out ants, wet a cloth in kerosene oil and wind 
around sugar box; or scatter powdered borax. 

45. Dressing for black leather (trunks, shoes, etc.): One teaspoon 
sweet oil, two teaspoons ink. Apply with sponge. Or use French 
shoe dressing. 

46. Tansy leaves scattered will cause black ants to leave. 

47. French shoe dressing is excellent for brightening up chip 
hats which have been worn in the dust. 

48. Turpentine and sweet oil will remove white spots from fur- 
niture; or use clear spirits camphor. 

49. Currant jelly instead of wine in cold pudding sauces. 

50. Never use cream tartar with molasses or with baking pow- 
der. Always sift your flour. Wet soda, but put cream tartar dry 
into your flour. Put baking powder always dry into flour. Always 
use sweet milk with baking powder, and always use sweet milk with 
cream tartar (which is sour enough of itself). If you have sour 



94 



365 Useful Kecipes. 



milk, use soda alone. As a rule, bake cake slowly, and always beat 
it well to make it feathery. 

51. In canning fruit, be sure your jar is running overfull of hot 
fruit, and quickly screw the cover on. Let cool, and give the cover 
another turn. Then set the can on its head, and if no juice gets 
out, no air can get in, and it is pretty sure to keep. 

52. Some hot day try canning peaches cold. Fill jar full of 
quartered peaches, and cover with cold water. Let it stand 6 hours 
till fruit is filled with water, and then fill can again. Put on cover 
tight and treat as any other canned fruit. Keep canned fruit in the 
dark. 

53. When there is no milk to be had for coffee, beat an egg 
thoroughly. Put as much as is liked into the bottom of cup, and 
pour the boiling coffee over it, stirring rapidly. 

54. Kipe tomatoes will remove ink or other stains from the 
hands. 

55. Kerosene will soften leather hardened by water, and render 
it as pliable as new. 

56. To heal cut fingers with rapidity, wrap them in a cloth sat- 
urated with alum water. 

57. To keep tinware nice and bright, scour it every two or three 
weeks with finely sifted coal ashes. 

58. To remove scorching from white goods, rub well with linen 
rags saturated with chlorine water. 

59. Eaw starch, applied with a little water, as a paste, will gen- 
erally remove all stains from bed- ticking. 

60. To clean willow furniture, use salt and water, and apply 
with a coarse brush, and dry thoroughly. 

61. Machine grease may be removed from wash goods by dipping 
the fabric in cold rain water and soda. 

62. The best treatment for sprains and bruises is the application 
of water of such temperature as is most agreeable. 

63. Silver in constant use is kept nice and bright by washing it 
every day in warm soap suds and drying it with old linen. 

64. To clean and polish tortoise shell, use a drop or two of sweet 
oil, and rub it in thoroughly with the ball of the thumb. 

65. Burns and scalds are immediately relieved by an application 
of dry soda covered with a wet cloth, moist enough to dissolve it. 

66. To clean irons, use a lump of beeswax tied in a rag; ruo the 
irons with it when hot, and then scour with a paper or cloth, 
sprinkling with salt. 

67. To remove tar, rub thoroughly with clean lard, and then 



365 Useful Recipes. 



95 



wash with soap and warm water. This may be applied to either 
the hands or clothing. 

68. A starch that will make linen look as good as new is made 
of one quart of well-boiled corn starch, three ounces of gum arabic, 
and two ounces of loaf sugar. 

69. Kitchen tables may be made as white as snow if washed with 
hard soap and wood ashes. Floors look best scrubbed with cold 
water, soap and wood ashes. 

70. Tea stains and many fruit stains may be removed with boil- 
ing water; pour the water through the stain in order to prevent it 
from spreading through the material. 

71. Silk handkerchiefs washed in clear water with pure white 
castile soap look like new. Do not iron, but snap between the fin- 
gers until almost dry, and then press under a weight. 

72. Lemonade which is intended 'for a sick person should be 
strained. This is particularly necessary if there is any trouble with 
the stomach, as the tough fibres of the lemon are hard to digest. 

73. Oxalic acid is excellent for destroying ink and rust stains on 
white goods. Dissolve it in lukewarm water, and dip the spot in it 
and let it remain for a moment, and then rub it with the fingers. 

74. To cure ear, ache, take a pinch of black pepper, put it in a 
piece of cotton batting dipped in sweet oil, and place it in the ear; 
tie a bandage around the head, and it will give almost instant relief. 

75. To make good starch, mix with cold water and add boiling 
water until it thickens; then add a dessert spoon of sugar and a 
small piece of butter. This makes a stiff and glossy finish, equal 
to new. 

76. A few drops of hartshorn put into a little water will clean a 
hair brush nicely. If very dirty, use a little soap also. After clean- 
ing, rinse in clear water, tie a string around the handle and hang it 
up to dry. 

77. When about to buttonhole the bottom of a flannel skirt, 
whether for a child or woman, double the flannel as if you were to 
hem it, and baste it in place. This will give firmness and body to 
it, and it will last at least twice as long. 

78. To remove the stains of French shoe polish, either from wool- 
en or cotton goods, wash the spot with tallow soap and let it stand 
an hour or so, then wash in clean water and afterward proceed as 
with any soiled article. » 

79. Eggs may be kept in good order for six months by dipping 
them into warm tallow, and after they are cool packing them in 
sawdust; cover with sawdust and make as nearly air-tight as possible, 
and put away in a dry, cool place. 



96 



365 Useful Recipes. 



80. If you wish to give a delicate and } 7 et distinct onion flavor 
to the dressing for a fowl, boil the onion till tender, changing the 
water twice; then chop it in very small bits, just as if it were raw. 
Roast goo.se and wild duck gain to most palates by having the dress- 
ing thus flavored. 

81. China of any color, excepting white, may be easily and 
quickly mended with shellac. Place a little shellac on the broken 
pieces and. keeping them close together, hold them to a lighted 
candle. When the shellac is melted sufficiently, let t cool and 
harden, and it forms a strong cement. 

82. To clean and renew black silk, use one quart of soft water 
and an old kid glove. Boil down to one pint, and then sponge the 
goods with a piece of soft flannel and iron on the wrong side while 
it is damp, and the silk will be as stiff and glossy as new. For a 
light-colored silk use a white glove. 

83. To remove ink stains from wood, take half a teaspoonful of 
oil of vitriol and dilute it with a tablespoonful of water, and apply 
with a feather to the damaged spot. Let it remain for a few mo- 
ments, and then rub it off quickly. If not successful the first time 
repeat until the ink is entirely removed. 

84. Use one teaspoon of any common extract to one quart of 
milk. 

85. To can new milk for traveling parties, simply heat it to the 
boiling point and seal closely in fruit cans. 

86. Rub salt into any scratch from a rusty nail, etc. It is pain- 
ful, but will remove soreness. 

FOR A PARTY OF SIXTY. 

Five pounds coffee, 6 dozen biscuit, 1 large ham, 3 large tongues, 
6 pounds veal loaf, pickles of any kind. Pressed chicken, salad and 
pickled oysters are nice. Have four kinds of cake, two loaves of a 
kind. For young company have a " Bean Pudding." Fill a long- 
pudding dish nearly full of small toys, nuts and candies, and cover 
with white whole beans. After biscuit and cake is served, pass the 
bean pudding, and let each take a spoonful, dipping out some toy. 

Mrs. M. E. Rogers, Akron. 

PREPARING FRUITS FOR PRESERVING. 

Boil cherries moderately five minutes; raspberries, moderately, 
six minutes; blackberries, moderately, six minutes; plums, moder- 
ately, ten minutes; strawberries, moderately, eight minutes; whor- 
tleberries, moderately, five minutes; pie plant, sliced, moderately, 
ten minutes; small sour pears, whole, moderately, thirty minutes; 



365 Useful Eecipes. 



or 



Bartlett pears, halved, moderately, twenty minutes; peaches, halved, 
moderately, eight minutes; peaches, whole, moderately, fifteen 
minutes; pineapple, sliced one-half inch thick, moderately, fifteen 
minutes; crabapple, whole, moderately, twenty-five minutes; sour 
apples, quartered, moderately, ten minutes; ripe currants, moder- 
ately, six minutes; wild grapes, moderately, ten minutes; tomatoes, 
moderately, twenty minutes. 

AMOUNT OF SUGAR TO EACH QUAET JAR OF FRUIT. 

Cherries, six ounces; raspberries, four ounces; Lawton blackber- 
ries, six ounces; field blackberries, six ounces; strawberries, eight 
ounces; whortleberries, four ounces; quince, ten ounces; small sour 
pears, whole, eight ounces; wild grapes, eight ounces; peaches, foui 
ounces; Bartlett pears, six ounces; pineapples, six ounces; Liberian 
or crabapple, eight ounces; plums, eight ounces; pie plant, ten 
ounces; sour apples, quartered, six ounces; ripe currants, eight 
ounces; green currants, ten ounces. 

APPROXIMATE MEASURES. 

Wheat flour, 1 pound equals 1 quart; Indian meal, 1 pound 2 
ounces equals 1 quart; butter (soft), 1 pound equals 1 quart; pow- 
dered white sugar, 1 pound 1 ounce equals 1 quart; broken loaf su- 
gar, 1 pound equals 1 quart; best brown sugar, 1 pound 2 ounces 
equals 1 quart; eggs, 1 pound equals 10 eggs; flour, 4 pecks equals 1 
bushel. Liquids, 16 large tablespoonsful equal 1 pint; 8 large ta- 
blespoonsful equal 1 gill; 4 large tablespoonsful equal gill; 2 gills 
equal \ pint; 2 pints equal 1 quart; 4 quarts equal 1 gallon; -com- 
mon-sized tumbler or cup equals \ pint; common-sized wineglass 
equals J gill; 1 tablespoonful equals £ ounce; 1 teaspoonful equals 
40 drops (60?); 4 teaspoonsful equal 1 tablespoonful. One teacup 
equals 4 fluid ounces or 1 gill ; 1 wineglass equals 2 fluid ounces or \ 
gill; 1 tablespoon equals -J fluid ounce; 1 teaspoon equals 1 drachm; 
60 drops of water equal 1 teaspoon. Use three cups of sifted flour 
to one cup milk. One cup of milk with 3 tablespoons melted butter 
equals one cup solid cream for richness. Printed Becipe. 

USES FOR AMMONIA. 

Stings— Apply full strength to bee stings, etc. 
Bathing— One teaspoon to one quart of water. 
Plants — Same as for bathing (one teaspoon to one quart). 
Dishes — One teaspoon to one quart water. 
Clothes — One teaspoon to one quart water. 

Bottles — To clean, put shot or small smooth stones in bottles, 
with ammonia added. Shake well. 



365 Useful Kectpes. 



Blister— Use full strength. 

Colds— Five drops to one gill water. 

Paint— One teaspoon to one quart warm suds. 

Glass — One teaspoon to one quart warm suds. 

Marble— One teaspoon to one quart warm suds. 

Silver— One teaspoon to one quart warm suds. 

Colds— Smell ammonia till you can feel it in your throat. "If it 
knocks you down, get up and try it again." 

Headache — Bathe head and smell of ammonia. Careful not to 
blister. 

Urease— Ammonia is an alkali, dissolving grease. 
Dish Cloths — Boil in ammonia and water. 
Plants — Five or six drops to one pint water, once a week. 
Floivers, cut and wilting — A drop or two of ammonia in the 
water will revive. 

Toothache — Saturate cotton and apply to the cavity. 
Dandruff, etc. — Apply as strong as can be borne. 
Lace — A few drops in water. 

Windows — One teaspoon to one quart water. No soap. 
Mirrors — One teaspoon to one quart water. No soap. 
Frosted Silver — Ammonia and whiting put on with a brush. 
Brushes and Combs — A little ammonia in warm suds. 

Household. 



Sauces for Puddings* 



WHITE SAUCE (No Sugar). 

Put in small saucepan, over fire, a good sized piece fresh butter. 
When melted, stir in two or three tablespoons flour, mixing thor- 
oughly. Add slowly new milk or cream, stirring all the while, till 
of the proper thickness. Flavor with salt, pepper, grated nutmeg, 
and a small piece of lemon peel. Boil up together. Just before 
serving add lemon juice to taste. Take from fire, and stir in the 
beaten yolk of one egg. If it is lumpy strain through sieve. 

Printed. 

PUDDING SAUCE. 

Eub together one cup sugar and one-half cup butter. Add one 
beaten egg, and beat all well together. Add the juice and grated 



365 Useful Eecipes. 



99 



rind of one lemon, and, last, one-half cup boiling water. Put in 
dish and place in boiling wafer till well heated, stirring constantly. 

Printed. 

JELLY PUDDING SAUCE. 

One teaspoonful corn starch, rubbed smooth in one-half cup cold 
water; one heaping tablespoon currant jelly; three tablespoons su- 
gar; one pint cold water, Stir constantly over fire till it boils. 

Miss Juliet Corson. 

APPLE PUDDING SAUCE. 

One egg, one cup fine sugar; beat together very light. Pour a 
little boiling water over till it is the consistency of cream. Flavor. 

Printed. 

WINE SAUCE. 

One cup sugar, one-half cup butter. Beat to a cream. Add one 
egg well beaten. Mix well. One cup boiling water. Beat; then 
add one wineglass sherry or brandy. Mrs. Fessenden. 

CORN STAECH PUDDING SAUCE. 

One egg, well beaten; one heaping teaspoon corn starch, dis- 
solved;^ salt; butter size of egg. Put in a pail and stir till very 
light. Then set in a basin of hot water on stove, and pour on one 
pint boiling water, stirring. Let it come to a boil. Flavor to taste. 

FAVOEITE SAUCE. 

Six ounces butter, beaten to a cream. Stir in gradually six 
ounces finely powdered sugar. Flavor or grate nutmeg upon it. 
Can set on ice, if you like a cold sauce. Printed. 

FLOUE PUDDING SAUCE. 

Four tablespoons sugar, two tablespoons butter, one tablespoon 
flour. Beat all to a cream. Add the white of an egg, beaten. 
Then pour in one gill boiling water, stirring very fast. Flavor. 

Printed. 

BERRY PUDDING SAUCE. 

Beat to a cream one and one-half cups sugar and one-half cup 
butter. Add one pint mashed strawberries. Instead of the straw- 
berries, any other fruit may be used, and if not in season for fresh 
fruits, canned may be used. 



100 



365 Useful Recipes. 



COLD SAUCE. 

One cup sugar. Cream with one-half cup butter. Flavor. 
Freeze, if possible. Mrs. Tuttle. 

FOAMY SAUCE. 

One egg, thoroughly beaten; one-half cup sugar, beaten into egg. 
Scald one-half cup milk; Thicken with two teaspoons corn starch, 
wet in cold milk. Flavor with vanilla. Just before serving pour 
the hot thickened milk upon the egg and sugar, beating well togeth- 
er to make a sweet foam. Mrs. T. F. Barbour. 

GOLDEN HONEY. 

Five pounds sugar, two pints water. Bring to a gradual boil. 
While cooling, add one pound honey. Stir well. Strain. 

Mrs. Parsons. 

MES. BISHOP'S PUDDING SAUCE. 

One cup sugar, one-half cup butter stirred to a cream. Add one 
well beaten egg. Beat all together. Add grated rind and juice of 
one lemon. 

CREAMY WINE SAUCE. 

One-half cup butter, two cups powdered sugar, one-half cup 
wine. Beat butter to a cream. Add sugar gradually. When very 
light add wine, a little at a time. Have the wine very hot. Place 
the bowl in a basin of hot water and stir two minutes. It should 
be smooth and foamy. Mrs. F. Perry. 

MILK PUDDING SAUCE. 

One cup sugar, one egg beaten very light. Beat together. Just 
before serving pour over it one-half cup hot milk. Flavor. 

Mrs. Winslow's. 

SWEETENED CREAM SAUCE. 

One pint cream, four tablespoons sugar. Flavor. 

Mrs. T. F. Barbour. 

HOT CARAMEL SAUCE (Wine). 

Put four tablespoons white sugar in a saucepan over fire, with one 
tablespoon water. Stir constantly with a wooden spoon for three or 
four minutes, till it assumes a delicate brown color and water evapo- 
rates. In the meantime put into another saucepan six ounces su- 



i 365 Useful Eecipes. 



101 



gar, one-half the yellow rind of a lemon cut thin, one inch of stick 
cinnamon and one pint cold water. Bring gradually to a boil, and 
let simmer ten minutes. Add one wineglass of wine or half a glass 
brandy to the caramel or browned sugar, and serve at once. Good 
for suet puddings. 

Mrs. E. C. If., Bvston, Mass., in American Cookery. 

WHITE WINE SAUCE. 

To one -half pint fresh melted butter add the grated yellow rind 
of one-half lemon and white sugar to taste. Boil up once. Put in 
one glass white wine and seive hot. American Cookery. 

SAUCE FOR CHOCOLATE PUDDING. 

Yolks sii eggs, one tumbler sherry wine, one-half large cup su- 
gar. Beat the yolks very light. Put sugar in sherry and heat. 
When very hot, add beaten yolks and stir till it thickens to a rich 
cream. Eat cold. Baker's Chocolate Recipes. 

GEEMAN CUSTARD SAUCE. 

Four eggs, yolks only, two ounces powdered sugar, grated rind of 
a lemon, a glass of sherry and a little salt. Beat sharply over a 
slow fire until it assumes a light, frothy appearance. 

Mrs. Winslow's 

EASY WINE SAUCE. 

One cup sugar, one-half cup butter. Beat together till light. Beat 
and add two eggs, two tablespoons wine. Put over teakettle. Let 
it heat through, not boil. Mrs. Winslow's. 

EGG SAUCE. 

One egg, beaten very light, to one tablespoon powdered sugar and 
one teaspoon extract vanilla. Beat very light with egg beater. 

Mrs. G. E. Lindley, Ansonia. 

ACID SAUCE. 

One cup sugar, one tablespoon corn starch, one-half teaspoon tar- 
taric acid, one-half cup water. Boil together. Mix corn starch 
dry with sugar to prevent lumping. Flavor if you choose. 

Centaur Cook Book. 

DOWN EAST PUDDING SAUCE. 

One cup sugar, one cup butter, one egg, two teaspoons boiling 
water and two of brandy. Beat butter to a cream, and add gradu- 
ally sugar and brandy. Beat yolk of egg to a cream; add beaten 

14 



102 



365 Useful Eecipes. 



white; add water and stir carefully. Mrs. F. Perry. 

GERMAN PUFF SAUCE. 

Beat whites of six eggs to a stiff froth. Add slowly 1 cup pow- 
dered sugar and juice of two oranges or one lemon. 

Miss Parloa. 

JELLY SAUCE. 

One cup currant jelly melted with the juice of two lemons. 

GELATINE FROSTING. 

Dissolve a large pinch gelatine in six tablespoons boiling water. 
Strain; thicken with sugar; flavor. Enough for two cakes. 

Centaur Cook Book. 

LADY FINGERS. 

Rub one-half pound butter into one pound flour. Add one-half 
pound sugar. Grate in rind of two lemons and squeeze in juice of I 
one. Add three eggs. Make into rolls the size of middle finger. 
It will spread in the oven into a thin cake. Dip into chocolate 
icing, if you choose. Printed. 

SPONGE CAKE. 

Take any number of eggs you choose. Weigh them with shells : 
on. Then take their weight in sugar, one-half their weight in 
flour. Beat yolks and sugar to a cream. Beat whites to a stiff froth, j 
and add to yolks and sugar. Mix well and quickly. Lastly, add 
flour lightly. Bake. Sure to be good. Mrs. F. M. Stevens. 

BISCUIT CRUST. 

One cup flour, salt. Rub in dry two small teaspoons baking pow- 
der. Then rub in one small tablespoon shortening. Wet soft with 
sweet milk. Use for berry shortcakes. Do not roll out, but spat 
into shape with the hand dipped in flour. Mix and bake as rapidly 
as possible. Mrs. Stevens. 

CHEESE STRAWS. 

(a relish with pie for dessert.) 

Sift one cup flour on pastry board. Make a well in the center, 
and put in two tablespoonsful cream, three ounces grated cheese, f 
two tablespoonsful butter, yolks two eggs, one-half teaspoon salt, 
(pepper and nutmeg if you like). If too stiff, use milk until it can be 
worked without breaking. Roll out thin; cut in narrow strips; 
bake in buttered pan to pale yellow. Serve as a relish. 

Printed. 



365 Useful Recipes, 



103 



LEMON SYEUP. 

Roll several dozen lemons and squeeze juice into a bowl (never use 
tin). Strain the juice. Remove pulps from the peel, and boil 
pulps in water — one pint water to a dozen lemons. Boil a few min- 
utes and strain into the lemon juice. Put one pound white sugar 
to one pine juice. Boil ten minutes, and bottle. Put one or two 
tablespoons!' ul into a glass of cold water. Nutmeg, if you choose. 

Printed. 

SODA WATER. 

Two ounces tartaric acid (get at drug store), two pounds granulat- 
ed sugar, three pints water. Let it come to a boil, and boil hard 
five minutes. Add one and one-half ounces wintergreen, lemon or 
any other flavor you choose (wintergreen is best). Let it cool, and 
then add the beaten whites of two or three eggs. Put into fruit 
cans or bottles. It need not be kept air tight. When ready to use, 
put in a glass about three tablespoonsful syrup (more or less, ac- 
cording to taste) to two-thirds a glass of cold water. Make it foam 
with soda — from one -half to two-thirds teaspoonful, according to 
syrup you use. Experiment. Mrs. Dwiglit Pierce. 

PASTE FOR TWO PIES. 

One cup lard, salt, three cups flour. Mix lightly. Add one cup 
water; mix. Roll out. Spread on it little bits of butter and sprin- 
kle a little flour. Roll up and roll out again. Repeat twice. 

Mrs. Dr. Rockwell. 

BAKING POWDER PIE CRUST. 

Three and one-half cups sifted flour, one cup sweet lard, one tea- 
spoon salt, one teaspoon baking powder, one cup very cold water. 
Mix with a knife lightly, using hands as little as possible. Roll. 

Printed. 

DELIUATE TART PASTE. 

Yolks three eggs, white of one, one ounce sugar, one ounce but- 
ter, a little salt, flour enough to roll smoothly. Roll as thin as 
common pie crust. Bake in small tins. To keep paste from puff- 
ing up, prick it lightly, not piercing to the tins. Or fill each crust 
with uncooked rice. Fill with jelly, preserves, fresh fruit, or any- 
thing you choose. Frost with the remaining two whites and one 
tablespoon sugar. Printed. 

PUFF PASTE. 

One pound flour, one-half pound butter, one-half pound lard. 
Out lard and butter together. Rub one-third the shortening into 



104 



365 Useful Recipes. 



the flour, and wet with one egg, beaten with enough cold water to 
make the dough the same consistency of the shortening, according 
to the weather. Roll the remainder of the shortening into the 
crust, and set in a cool place till thoroughly cooled. 

Horsj vrd's Recipes. 

PIE CRUST FOR DYSPEPTICS. 

One pint cream, twelve good-sized potatoes, boiled and mashed 
fine, salt, flour to make a paste. Handle very lightly, and use no 
under crust. American Cookery. 



Food for Invalids. 



There is no more desirable accomplishment for women than to 
know how to make invalids comfortable, and to prepare tempting 
dishes for them; for food cooked by the hand of a wife, mother or 
sister possesses a sweeter relish than the mere component parts can 
give; and has frequently a restorative power which money cannot 
supply. I therefore propose to give various receipts which will en- 
able readers to prepare relishing and toothsome dishes for those who 
are ill, and to vary the food as selection or symptons may render 
expedient. 

Farinaceous food, jellies and meat broths are the most nutritious 
preparations for invalids; and such food as the patient can take 
without producing distress and pain in the digestive organs, is the 
kind which will give the most strength to the system. 

Tapioca Jelly. — Wash a teacupful of tapioca, soak it for three 
hours in cold water; turn off the water and pour over it one quart 
of boiling water. Add the grated peel of one lemon; sweeten to 
taste, and boil for one hour. 

Ground Rice Gruel. — Boil one tablespoonful of ground rice, 
rubbed smooth with cold water, in a pint and a half of milk, with a 
bit of cinnamon and lemon peel. Sweeten slightly or season with 
salt. 

Sago Gruel. — Take three tablespoonsful of sago and wash in 
cold water; then add one quart of boiling hot milk, and boil for 
twenty minutes; sweeten and flavor with lemon peel or a tablespoon- 
ful of brandy. 




365 Useful Recipes. 



105 



Strengthening Jelly. — Boil in two quarts of water, one ounce 
of rice, one ounce of sago and one ounce of pearl barley until re- 
duced one-half. Strain into a mould; take a teacupful morning, 
noon and night. It can be sweetened and flavored to taste. 

Isinglass Jelly. — Boil one ounce of isinglass shavings with a 
slice of brown bread crust and a handful of Jamaica peppers in one 
quart of water until it is reduced to a pint, Strain into a mould. 
A tablespoonful of this jelly taken in milk is a good tonic for dys- 
pepsia. 

Arrowroot Gruel. — Mix a dessert spoonful of arrowroot with a 
little cold water, and pour over it one pint of boiling water; boil 
until it looks transparent. Add a little salt. If the patient can 
take milk, substitute boiling milk for water, and flavor with grated 
lemon peel or vanilla. 

Calf's Foot Broth. — Boil two calf's feet with a three-inch 
square piece of beefsteak in three quarts of water for three hours. 
Season with salt and pepper. Strain and set away to cool. Take 
off all the fat; warm over with sippets of toasted bread. 

Barley Gruel. — Wash four tablespoonsful of pearl barley; boil 
it in two quarts of water, with a stick of cinnamon and a pinch of 
salt in it, until reduced to one quart. Strain through a sieve; add 
a teacup of milk, and boil for ten minutes. Serve with sugar and 
nutmeg if relished. This will keep on the ice two or three days. 

Oatmeal Gruel. — Mix a dessert spoonful of fine oatmeal or pa- 
tent groats with two tablespoonsful of cold water, add one pint of 
boiling water and boil for ten minutes, stirring frequently. For a 
richer gruel, boil two tablespoonsful of groats in a quart of water 
for an hour. Strain through a sieve; stir in a piece of butter large 
as a walnut, and some sugar, nutmeg or ginger. £ 

Broth of Beef, Mutton and Veal. — Take two pounds of lean 
beef, one pound of scrag veal and one pound of fore quarter of 
mutton; put them with ten peppercorns and a spoonful of salt into 
five quarts of water, and boil slowly for five hours. Strain and set 
away to cool; skim off all the fat, and if there be any left, lay a 
clean bit of blotting paper on the broth when a little warm, and it 
will absorb all the grease. 

Soup or broth made of different meats is more strengthening, as 
well as better flavored, but it should be perfectly free from fat if 



Bread Jelly. — Remove crust from a roll. Slice and toast the 
remainder. Let it simmer in one quart water till it is ready to jell. 
Strain through a cloth, sweeten slightly and flavor with lemon juice. 



prepared for invalids. 



Daisy Eyelright. 



108 



365 Useful Kectpes, 



Cool on ice. Use during fevers and rheumatic affections. 

American Cookery. 

Cracker and Marmalade. — (A delicate lunch for Invalids.) 
Toast 3 soda crackers; dip an instant into boiling water; spread with 
a little good butter, and put between them layers of orange marma- 
lade or any other jelly. Put plenty on the top cracker and set into 
oven 2 or 3 minutes before serving. American Cookery. 

Isinglass Tea. — (Very nourishing.) — Dissolve about 1 teaspoon- 
ful of isinglass in shreds, in the tea drank night and morning. Or 
introduce into the food in any other way, as it is very strengthening. 

American Cookery. 

Wine Jelly. (One of the most important foods for the sick.) — 
Pat 2 oz. gelatine into a large bowl. -Squeeze in the juice of 3 lem- 
ods, and grate the yellow rind of one. Do not use the white pith as 
it is bitter and indigestible. Add 1 lb. loaf sugar. (If the stomach 
can bear it put in 1 medium sized stick cinnamon, 6 whole allspice, 
4 whole cloves.) Add \ pint cold water and let stand 15 minutes, 
till gelatine is dissolved. Then pour on 1 pint boiling water, stir- 
ring constantly with egg whiff, and add the whites of 2 eggs and 
yolk of one, and 2 egg shells. Put all into saucepan • and boil up 
once; then set back on stove and simmer 5 minutes. Eemove from 
fire. Strain quickly through cloth 2 or 3 times, till it sparkles. Add 
-J pint sherry, or maderia wine. Cool in moulds, dipped in cold 
water. American Cookery. 

Hot Port Wine Jelly. — (Good to administer during a chill.) — 
Put 1 teaspoonful melted isinglass into 1 wineglassful port wine, 
with 1 clove and a lump loaf sugar. Heat quickly, and give at once. 

American Cookery. 

Jelly Water. — (For use in fevers, and bowel complaints. — 
1 large teaspoonful of wild cherry, or blackberry jelly, in 1 glass cool 
water. Drink moderately, and at intervals, American Cookery. 

Flaxseed Lemonade. — (Good for Colds.) — Pour 1 quart boiling 
water over 4 tablespoons whole flax-seed, and steep 3 hours covered. 
Sweeten to taste, and add juice of 2 lemons. American Cookery. 

Iceland Moss Jelly. — (Very nourishing and good for colds.) — 
Soak 1 handful moss in cold water enough to cover, for 1 hour. Stir 
into it 1 quart boiling water and simmer till dissolved. Remove 
from fire; sweeten to taste; add juice of 2 lemons, a little cinnamon 
and 1 glass wine. Strain into moulds and let cool. 

American Cookery. 

Arrowroot Jelly. — (For use in convalescence.) — Dissolve 2 tea- 
spoons Bermuda arrowroot in enough cold water to make a smooth 
paste. Stir into it \ pint boiling water over fire, with two teaspoons 



365 Useful Ebcipes. 



107 



white sugar. Stir till it is clear; remove from fire and add 1 tea- 
spoonful lemon juice, Put into moulds wet in cold water till cool. 
If the patient's condition will permit may serve with cream and 
I sugar. American Cookery. 

Chicken Jelly. — (For use in convalescence.)— Skin a chicken 
removing all fat. Break up meat and bones by pounding. Cover 
with cold water; heat them slowly in a steam tight kettle, and sim- 
mer them to a pulp. Strain, season to taste and return to fire with- 
out a cover. Simmer till liquid is reduced -J, skimming off all fat. 
Cool in moulds. If you have no steam tight kettle put a cloth be- 
tween the lid and any kettle. American Cookery. 

Blackberry Brandy. — (Invaluable in bowel complaints.) — 
Bruise 1 quart blackberries; pour over them 1 quart brandy. Let 
them stand 6 days. Strain off liquor and dissolve in it ^ pound loaf 
sugar. Filter through a cloth and bottle tying cork in tightly. 

American Cookery. 

Gruel. — (Sure to be good if the directions are followed strictly.) 
Pour 1 quart hot water into a clean earthen or tin dish over a brisk 
fire. When it boils, take 2 large tablespoonsful of corn meal, or oat 
meal; mix smooth in just water enough to make a thin paste. Put 
a small lump butter into the water; when melted add the meal, and 
stir frequently for about J hour. Then add 1 gill sweet milk; when 
it boils again, throw in the upper crust of hard baked bread cut in 
small pieces. Let boil some time and then add a little black pepper, 
some salt, a pinch of grated nutmeg, a little more butter and 1 
tablespoon French brandy. When the case is serious, omit butter, 
spices and brandy. Can add the yolk of an egg boiled hard and 
mashed; or increase the milk if you choose. Lyman. 

Beef Tea. — Take 1 pound red or lean beef; cut it fine and put 
in a bottle; cork tightly and put into a kettle of warm water, let it 
boil. Pour off liquor and salt a little. Give 1 spoonful an hour. 

Or, beef tea can be made not so strong, but more agreeable to taste, 
by cutting up the beef into small pieces, covering with coJd water 
and boiling. Pour off liquor and add a little salt. If the salt is 
added first it will harden the meat and the juice will be retained. 

Lyman. 

Mutton Broth. — Can be made the same way as beef tea. 

Milk Punch. — (For convalescence.) — 1 teaspoon sugar and. 
enough water to dissolve it. Pour in 2 gills milk, and then, in a 
small stream, stirring constantly a tablespoonful or two of brandy or 
rum. Lyman. 

Egg Nog. — (For convalescence. ) — 1 teaspoon sugar well beaten 
with an egg; add 1 gill of milk, and then, by degrees, 1 or 2 table- 



108 



365 Useful Recipes. 



spoons good French brandy. Spice with grated nutmeg. Lyman. 

Food for Sick. — In general, unless a physician gives special di- 
rections, the following dishes are good in convalescence:— Boiled 
rice, baked apples, tapioca pudding, mealy potatoes baked, soft 
boiled eggs, (dropped in water is best,) dry toast or moist, lean 
baked mutton, boiled chicken or birds, rabbit, tender broiled beef- 
steak, (no fat.) Lyman. 

Milk Porridge. —Put milk, or milk and water in a saucepan, 
and bring to a boil. Salt. Mix flour smooth in cold milk or water, 
making so moist it would run easily. Pour into boiling milk, 
stirring constantly. Let it boil up well. Kemove and if at all 
lumpy strain through a flour sieve. 

Egg ox Toast, — Toast the bread to a delicate brown. Butter, if 
it can be borne. Drop an egg into boiling salted water. When 
white is cooked, take up with the skimmer, and lay on toast. 

Stewed Prunes. — Buy box prunes, the best. Soak 1 hour. Put 
in porcelain lined dish. Sweeten. Stew 1 hour slowly. Good for 
food or medicine in small-pox, scarlet fever, measles, etc. 

American Cookery. 

Prune Water. —Stew the prunes with no sugar. Pour off the 
water, and give a teaspoonful or so at a time for a drink, in fevers. 

Toast Water. — Throw a slice of bread on the burning coals, and 
when it is all aflame plunge into a glass of cold water. Excellent to 
allay thirst. American Cookery. 

Lemonade. —Must be given only by physicians order, as the acid 
interferes with some medicines. 

Sea Moss. —Boil the moss in sweet milk. Salt a very little. 
When milk thickens let it cool in moulds. Very acceptable to 
invalids. 

Oatmeal Gruel. — Into 2 quarts boiling water, stir smoothly 1 
cup oatmeal. Boil slowly 2 \ hours. Salt. Strain. 

American Cookery. 

Indian Corn Gruel. —Brown corn in oven; grind fine, and with 
this make gruel as above. Good for an enfeebled stomach. 

American Cookery. 

Barley Water. — 1 pint water, 1 oz. barley carefully mashed. A 
few raisins. Boil away one-half. Add sugar and a bit of lemon 
peel. Serve hot. American Cookery. 

Blackberry Wine. — (For summer complaints.) — Measure your 
berries, and bruise them. To every gallon, add 1 quart boiling wa- 
ter. Let the mixture stand 24 hours, stirring occasionally. Strain 



365 Useful Eecipes. 



109 



off the liquor into a cask. To each gallon liquor allow 2 lbs. sugar. 
Cork tight and let stand till the following October. Printed. 

Dyspeptics Coffee. — 1 qt. graham flour. 1 pf. sifted corn meal, 
i cup butter, J cup molasses. Sour milk with salaratus, as for 
buscuit. Eoll out and cut round. Bake in an exceedingly slow 
oven 5 or 6 hours, or until they are browned through like coffee. 
Boil 1 biscuit f hour, for 2 or 3 cups coffee. Serve with cream and 
sugar. Dr. Chase's Recipe Booh. 

Apple Water. — Quarter 1 lb. apples without paring. Bake soft. 
Put in a pitcher with \ lb. brown sugar. Pour over them 2 quarts 
boiling water. Let it cool. Pulp apples, juice and all, through a 
colander, and bottle for use. If too much jellied, add boiling water. 
On this foundation you can vary the drinks. A piece of bread toast- 
ed very brown, added to the apples before pouring on the boiling 
water makes a good drink. Or boil to a pulp J lb. barley or nee, 
and add to the apple water. 

Drs. Fothergill and Wood's Booh of Recipes. 

Oatmeal Drink. — J lb. oatmeal to 2 or 3 quarts water. Boil. 
Add 1 to 1^ oz. brown sugar. Shake well before drinking. Drink 
cold in summer, and hot in winter. It not only quenches thirst, 
but gives great strength and endurance. If not possible to boil it 
mix a little raw oat meal in water, with sugar; but boil if you can. 

Dr. Parhes. 




is 



INDEX. 



Date. Page. 

Jan. 1 English Plum Pudding. - - 5 

2 Lemon Cream Pie. - - - 5 

3 Baked Apples and Cream. - - 5 

4 Hot Jelly Cake. .... 5 

5 Mince Pie. 6 

6 Harlequin Jelly and Cake. - - 6 

7 Apple Shortcake. 7 

8 Cocoanut Drops and Nuts. - - 7 

9 Queen of Puddings, (bread ) - 7 

10 Raisin Pie - - - - - 7 

11 Cracker Pudfling, No. 1. - - 8 

12 Lemon Tart. 8 

13 California Gold Pudding. - - 8 

14 Puff Pudding. ----- 8 

15 Indian Pudding. 9 

16 Lemon Corn Starch Pie. - - 9 

17 Delicious Pudding. 9 

18 Orange Pie. 9 

19 K. J. M's Rice Pudding. - - 10 

20 President's Pudding - - - 10 

21 Chocolate Cream. 10 

22 Apple Tart Pie. - - - - 10 
28 Kiss Pudding. - 10 

24 Rice Snow Balls. - - - - 11 

25 Quick Dessert. - - - - 11 

26 Wine Jelly, (with cake or nuts.) - 11 

27 Imitation Mince Pie. - - - 11 

28 Suet Pudding. - - - - 12 

29 Bavarian Cream. 12 

30 Canned Cherry Padding. - - 12 

31 Custard Pie. - - - - 12 
Feb. 1 Angel Cake and Custard. - - 12 

2 Fruit Pudding. - 13 

3 Apple Jelly Pudding. - - - 13 

4 Lemon Rice Pudding. - - 13 

5 chocolate Blanc Mange. - - 13 

6 Delmonico Pudding. 13 

7 Walnuts and Apples. - - - 14 

8 Orange Pudding. 14 

9 Whipped Cream. - - - - 14 

10 Quick Ice Cream. 14 

11 Queen of Puddings, (rice.) - - 14 

12 Chocolate Pudding, No. 1. - 15 

13 Pumpkin Pie. - . - - - 15 

14 Cottage Pudding. 15 

15 Orange Snortcake. - - - - 16 

16 Cocoanut Pie. (desicated.) - - 16 

17 Bird's Nest Pudding. - - - 16 

18 Floating Islands. 16 

19 Lemon and Egg Pie. - - - 16 

20 Batter Pudding. - - - - 17 

21 Lemon Sherbert. - - -. - 17 

22 Sponge Pudding. 17 

23 Baked Apple Pudding. - - - 17 

24 Jelly Custard Pie, 18 

25 Minute Pudding. - - - -18 

26 Cranberry Roll. 18 

27 Rice and Apple Pudding. - - 18 

28 Lemon and Raisin Pie. - - 18 

29 No Egg Suet Pudding. - - - 19 



Date. Page. 

Mar. 1 Custard Souffle. - - - - 19 

2 Chocolate Pudding, No. 2. - - 19 

3 Farina Pudding. 20 

4 Lemon Pie. 20 

5 Orange Jelly Baskets. - 20 

6 Poor Man's Pudding. - - 20 

7 Apple Float. ----- 21 

8 Cream Puffs. 21 

9 Delicate Indian Pudding. - - 21 

10 Cocoanut Pie. 22 

11 Whipped Cream and Bananas. - 22 

12 French Pudding. 22 

13 Canned Huckleberry Roly Poly. - 22 

14 Toasted Cake. 22 

15 Corn Starch Pie. - - - - 23 

16 Sago Pudding. 22 

17 Cocoanut Pudding. - 23 

18 Tapioca Pudding. 23 

19 Whortleberry Pudding. - - 23 

20 Grated Apple Pudding. - - 24 

21 Squash Pie. 24 

21 Hasty Pudding. 24 

23 Lobster Pudding. - - - - 24 

24 Jam Puffs. 25 

25 Maccaroni Pudding. - - - 25 

26 Orange Pudding. 26 

27 Italian Cream. - - - - 26 

28 Cocoanut Custard Pie. - - 26 

29 Fruit Dessert. - - - - 26 

30 Apple Pudding Spiced. - - 27 

31 Snow Cream - - - - 27 
Apr. 1 Apfel Kuchen. 27 

2 Cocoanut Meringue. - - - 27 

3 Bread Pudding. 28 

4 Sea Moss Blanc Mange. - - 28 

5 Apple Pudding. 28 

6 Spanish Cream. - - - - 28 

7 Orange Pie, No. 2. - - 29 

8 Tapioco Cocoanut Pudding. - 29 

9 Quince Dessert. 29 

10 Rice Flummery - - - - 30 

11 Chocolate French Pudding. - 30 

12 Whipped Cream and Orange Jelly. 30 

13 Charlotte Russe. 30 

14 Coffee Custard. - 31 

15 Cream Tapioca. 31 

16 Butttered Sponge Pudding. - 31 

17 Fig Pudding. 31 

18 Quince Pie. 31 

19 Corn Starch Blanc Mange. - 32 

20 Almond Rice Pudding. - - 32 

21 Frozen Bananas. 32 

22 Rice Pudding - 32 

23 Qumce and Apple Pie. - - 33 

24 Apple Charlotte, No. 1. - - 33 

25 Chocolate Custard. - - - 33 

26 Snowdon Pudding. 33 

27 Plain Pudding. - - - - 34 

28 Cracker Pudding, No. 2. - . 34 

29 Marlborough Pie. . - - 34 

30 Boiled Bread Pudding. . - 34 



INDEX. 



Date, Page. 

May 1 Rice Balls. 35 

2 Amber Pudding. - - - - 35 

3 Rachel Pudding. 35 

4 Fountain Pudding. - 36 

5 Canned Berry Pudding. 36 

6 Apple Custard Pie. - - - 3o 

7 Tapioco Apple Pudding. 36 

8 Honey Comb Pudding. - - 37 

9 Snow Drift. 37 

10 vv asbingron Cream Pie. - - 37 

11 Extra Batter Pudding. 38 

12 Cracker Mince Pie. - - - 38 

13 Apples in Charlotte Russe. - 39 

14 Italian Cream. - - - - 39 

15 Apple Cream. 39 

16 Corn Starch Pudding. - 39 

17 Potato Pie. 40 

18 Lemon Raisin Tart. - 40 

19 Danish Pudding. 40 

20 Pineapple Pie. - - - - 40 

21 Tipsy Parson. 40 

22 Lemon Butter Tarts. - 41 

23 Tapioca Apple or Peach Pudding. 41 

24 Curds and Whey. - - - 41 

25 Graham Pudding. 41 

26 Lemon Pudding. - - 42 

27 Poor Knights. 42 

28 Almond Pudding. - 42 

29 Cocoanut Pudding. 42 

30 Baked Custard. - - - - 43 

31 Spiced Cracker Pudding. 43 
June 1 Snow Ball Pndding. - - - 43 

2 Cream Pie. - - - 43 

3 Vienna's Lemon Jelly. - - 43 

4 Orange Ice. 43 

5 Pie Plant Pie. - • - 44 

6 Boiled Indian Pudding. 44 

7 Boiled Batter Pudding. - - 44 

8 Plain Boiled Rice. 44 

9 Strawberry Sherbert. - - - 45 

10 Baked Sponge Pudding. - - 45 

11 A Good Dessert. - - - - 45 

12 Crandell Pudding. 45 

13 Birds Nest Pudding. No. 2. - 45 

14 Apple Pie 46 

15 Cocoanut Cheese Cakes. - - 46 

16 Plum Pudding. 46 

17 Strawberry Ice Cream. - - 46 

18 Molasses Pie. 47 

19 Sweet Corn Pudding. - - - 47 

20 Victoria Pudding. 47 

21 Strawberry Pudding. - - - 47 

22 Lemon Custard Pie. 47 

23 Dainty Dessert. - - - - 48 

24 Chocolate Tartlets. 48 

25 Almond Custard. - - - 48 

26 Gooseberry Custard. 48 

27 Ground Rice Pudding. - - 49 

28 Bancroft Pudding. 49 

29 Chocolate Cracker Pudding. - 49 

30 Strawberry Shortcake. 49 
July 1 Green Currant Pie. - - -49 

2 Stewed Appie Pie. 49 

3 Baked Minute Pudding. - - 50 

4 Mrs. Bowman's Ice Cream. - 50 

5 Tomato Pie. - - - - 50 

6 Apple Dumplings. 50 

7 Frosted Strawberries. - - - 50 

8 Crystal Ice Cream. - 50 

9 Raspberry Dessert. - - - 51 

10 Transparent Pie. - - - 51 

11 Frozen Pudding. - - - - 51 

12 Spiced Plum Pudding. - - 51 



Date. Page. 

July 13 Marble Chocolate Pudding. - 52 

14 Huckleberry Pudding. - - 52 

15 Cherry Pudding 52 

16 Cream Pie - "- - - - 52 

17 Malagan Pudding. 53 

18 Frosted Currants. - - - 53 

19 Delicious Berry Dessert. - - 53 

20 Brown Betty. - 53 

21 Sponge Cream Pudding. - - 54 

22 Orange Pie, No. 3. - - - 54 

23 Raspberry Shortcake. 54 

24 Rice Cream. - - - - 54 

25 Tapioca and Fruit. 54 

26 Sweetened Sea Moss Blanc Mange. 54 

27 A Dish of Snow. 55 

28 Cake and Custard. - - - 55 

29 Cocoanut and Apple Pie. - - 55 

30 Frosted Peaches. - 55 

31 Peach Shortcake. 55 
Aug. 1 Cherry Shortcake. - - - 55 

2 Raspberry Pie. 56 

3 Egg Pudding. - 56 

4 Apple Compote. 56 

5 Appie Custard. - - - - 56 

6 Blackberry Shortcake. 56 

7 Peach Meringue Pie. - - . - 57 

8 Charlotte Kusse. 57 

9 Snow Cream and Sweetmeats. - 57 

10 Raspberry Cream. 57 

11 Apple Fool. ----- 58 

12 Fresh Fruit. - - - - 58 

13 Eve Pudding. - 58 

14 Apple Brend Pudding. - - 58 

15 Apple and Quince Tart. - - 58 

16 Georgia Sweet Potato Pie. - 59 

17 Strawberry Sponge. - - - 59 

18 Bird's Nest Pudding, No. 3. - 59 

19 Apple Charlotte. - 59 

20 English Apple Pudding. 60 

21 Apple Meringue. - - - - 60 

22 Porcupine Pudding. 60 

23 Economical Hice Pudding. - - 60 

24 Real Cream Pie. 60 

25 Peach Pie. ----- 61 

26 Peach Pudding. 61 

27 Blackberry Pudding, - 61 

28 Egg Mince Pie. 61 

29 Mock Apple Pie. - 61 

30 Clara's Cream Pie. 62 

31 English Tapioca Pudding. - - 62 
Sept. 1 Apple Queen's Pudding. 62 

2 French Plum Pie. - - 62 

3 Cream Peach Dessert. - - 63 

4 Charleston Snow Balls. - - 63 

5 Rock Cream. 63 

6 Blackberry Pie. - - - 63 

7 Peach Custard Pie. 64 

8 Almond Pudding. - - - 64 

9 Hominy Pudding. 64 

10 German Pudding. - - - 64 

11 Maccaroni Pudding. 64 

12 Fig Pudding. - 65 

13 Glace Meringue. 65 

14 Vanilla Ice Cream. - - - 65 

15 Princess Pudding. 65 

16 Ice Cream, (without boiling.) - 66 

17 Black Pudding. 66 

18 Down East Pudding. - 66 

19 Corn Starch Meringue. - - 66 

20 Apple Pie. ----- 66 

21 One Crust Apple Pie. - - 67 

22 Sweet Potato Pie. - - - 67 

23 Orange Cream. 67 



INDEX. 



Date. Page. 

Sept.24 Quince Pudding. 67 

25 Strawberry Dumpling. - - 67 

26 Bread Dough Dumplings. - 68 

27 Cabinet Pudding. - - - 68 
23 Ground Rice Pudding. 68 

29 German Puffs. - 68 

30 Bread and Butter Pudding. - 69 
Oct. 1 Molasses Pudding. - 69 

2 Baked Huckleberry Pudding. - 69 

3 New Bedford Padding. - - 69 

4 Apple Indian Pudding. - - 69 

5 Chocolate Blanc Mange and Cream. 70 

6 Eclair Pudding - - 70 

7 Rice Custard. - 70 

8 Blackberry Pudding. 70 

9 Frozen Padding. - - - - 71 

10 Berry Shortcake. - - 71 

11 Sweetened Apple Dumplings. - 71 

12 Four Fruit Pudding. 71 

1 3 Belmont Pudding. - 72 

14 Cocoanut Cream Pie. 72 

15 Apple Puffs. - 72 

16 Victoria Fritters. 72 

17 Orange Gelatine. - - - 73 

18 Coffee and Cake. 73 

19 Baked Chocolate Custard. - - 73 

20 Chocolate Ice Cream. 73 

21 Spice Cream Pie. - - - 73 

22 Fruit Fritters. 74 

23 Curd Fritters - 74 

24 Gooseberry Pie. 74 

25 Queen's Cracker Pudding. - - 74 

26 Egg Cream Pudding. 75 

27 Baked Apple Dumplings. - - 75 

28 Fresh or Canned Peach Dumplings. 75 

29 Apple Croutes. - 75 

30 Baked Quinces. 75 

31 Silver Pie. ----- 75 
Nov. 1 Whipped Cream Tarts. 76 

2 Honey Pudding. 76 

3 Yankee Plum Pudding. - - 76 

4 Egg Bird's Nest. 76 

5 Cracker Orange Pudding. - - 76 

6 Apple Snow. 77 

7 Apple Crumb Padding. - - 77 

8 Pop Corn Pudding. 77 

9 Aunt Sally's Apple Custard. - 77 

10 Lemon Cracker Pudding. - 77 

11 Chocolate Bavarian Cream. - 78 

12 Chocolate Custard Pie. - - 78 

13 Isinglass Blanc Mange. - - 78 

14 Velvet Cream. 78 

15 Florentines.- - - - - 78 

16 Apple Cheese Cakes. - - 79 

17 Pineapple Fritters. - 79 

18 Catskill Mountain Pudding. - 79 

19 Atlanta Orange Pudding. - 79 

20 Ambrosia. ----- 80 



Date. Page. 

21 Syllabub. ----- 80 

22 Neapolitainoes. - 80 

23 Prune Pudding. 80 

24 German Potato Pudding. - - 81 

25 Apple and Raisin Pudding. - 81 

26 Sago Pudding No. 2. - 81 

27 Blackberry Ambrosia. 81 

28 Steamed Prune Pudding - - 81 

29 Prunella Pie. 82 

30 Nice Apple Pudding. - 82 
Dec. 1 Strawberry Custard. - - 82 

2 Handy Dessert. - 82 

3 Apple Pie, (seasoned before baking.83 

4 Apple in Jelly. - 83 

5 Grape Pie. - 83 

6 Cranberry Pie - 83 

7 Paradise Pudding. 83 

8 Cocoanut and Oranges. - - 83 

9 Pineapple Bavarian Cream. - 84 

10 Fruit Bavarian < ream. - - 84 

11 Nesselrode Pudding. - - 84 

12 Orange Snuffle. - 84 

13 Richmond Maids of Honor. - 85 

14 Fig or Date Pudding. - - - P5 

15 Dutch Apple Pudding. - - 85 

16 Amherst Pudding. - 86 

17 Florida Lemon Pie. 86 

18 Orange Marmalade Pudding. - 86 

19 Bird's Nest in Jelly.- 87 

20 Sea Moss Farina. - 87 

21 Tea Cream. 87 

22 Cherrv Bread Pudding. - - 88 

23 Corn Meal Puffs. 88 

24 Jelly Custards. - 88 

25 English Plum Pudding. - - 88 

26 Brown Flour Pudding. - - 89 

27 Francatelli Pudding. 89 

28 Fruit Pop-Overs. ----- 90 

29 Orange Float. 90 

30 Lemon Jelly Tans. - - - 90 

31 Cherry Souffle Pudding. 90 
MISCELLANEOUS INDEX. 

Facts Worth Remembering. - - - 91-96 
For a Party of Sixty. ----- 96 

Preparing Fruits for Preserving. - - 96 
Amount of Sugar to Each qt. Jar of Fruit,- 97 
Table of Approximate Measures. - - 97 
Uses for Ammonia. ----- 97 

Padding Sauces, (26 in number ) - -98-102 
Gelatine Frosting - 102 
Lady Fingers, ------ 102 

Sponge Cake. ------ 102 

Biscuit Crust. ------ 102 

Cheese Straws. - - - - - - 102 

Lemon Syrup. _____ 103 

Soda Water. ______ 103 

Paste for Pies and Tarts. - - 103-104 
Food for Invalids. (42 recipes.) - - 104-109 



MITCHELL'S, 

REMOVAL OF OUR 

DRY GOODS, 

•*TD the Fine New Store Opposite the Briflley Housed 

NEXT DOOR TO OUR CLOTHING STORE. 

Our Stock will be double that carried at the Old Stand. 

MEN'S, YOUTHS' and CHILDREN'S 

I^e f(eady~]Vlade Clothing, 

HITS, GAPS 0 EUMISHIIft GOODS. 

•«FINE LINE OF FISHING TICKLE^ 

AT ALL SEASONS OF THE YEAR. 



CHAS. A. LANE, 



Gridley's Block, Bristol, Conn 

Agent for the Sale of 

C. L. COTTON'S CHOICE FLAVORING EXTRACTS. 



Mrs. C A. Richards, 

Dealer in 

r„ WV> **HW IT* 



Including its Several Branches, 
Solicits the public in general to call and examine the various styles of each 
season, furnished at reasonable prices. Also Agent for Bassett's 
Corrugated Corset and Patten's Dye Works. Orders for 
Stamping and Embroidery taken. 

Seymour's Block. Main Street, BRISTOL, CONN. 



L. G. MERICK, 

LER IN 

& fllow, fwi, Weil, 



DEALER IN 



GRAIN, CROCKERY, LIMPS, GL1SS MD WOODENWARE. 
TERMS CASH. 

138 Main Street, BRISTOL, CONN. 

vT-A-IMIIES HZA.nST2sr^. 5 Ao T 

Manufacturer and Dealer in 

Whips, Trunks, Robes, Etc. 

BRISTOL, CONN. 



HACK, LIVERY, 




Hack to and from all Trains. 
Two doors west of Gridley House. BRISTOL, CONN. 

RYDER & BEACH, 



1411111 iifitii 9 

BIRTHDAY CARDS, 

AND 

FISHING TAC IK Xj IE, 

10 and 25c. Counters a Specialty. 

Also Maplecroft Ice Cream in all Forms. Fancy Forms for Weddings, Parties, 
etc. , etc. , at short notice. 



TMMM YS AMT UALLEM Y, 

CORNER NORTH MAIN * LAUREL STREETS, 

(A few rods west of Depot,) 
BRISTOL, - CONIV. 

PIANOS. ORGANS; SEWING MACHINES, PICTURE FRAMES, 

And a general line oi Art Goods. 

FIRST CLASS PHOTOGRAPHING IN ALL ITS BRANCHES- 

Old Pictures copied and finished in ink or colors. Sole agency for 

The Genuine White Sewing Machine. 

BEWARE OF IMITATIONS AND BOGUS MACHINES. 

Plants in their season. Floral designs of all kinds made up to order. 

GI^EE]V[p@UJSE;S M RESIDENCE 0]5 WEgJF STREET. 
WM. A. TERRY. 

MRS. H. PALMITER, 

Hats, Bonnets and Trimmings, 

Miiilm©r j I) Fancy Goods, 

CORSETS, GLOVES, TIES, ETC., IN ALL THE LATEST STYLES. 
A Complete Line of 

ladies' furnishing goods. 
133 Main Street, BRISTOL, CONN. 



The Wilcox & Judd 




DEALEBS IN 



Masons' Supplies, Sash, Blinds 0 Doors. 

NORTH MAIN STREET, 

BRISTOL, - CONN. 

T. B. WILCOX, President. D. B. JUDD, Treasurer. W. L DAMON, Secretary 

W. E. STRONG, 
SOUTH SIDE MARKET. 

DEALER IN 

All KIHBS OF MIAfS. 
Poultry and Game in their Seasons. 

99 MAIN" STREET, BRISTOL, CONK. 

THE BRISTOL PRESS. 

ESTABLISHED 1871. 

C. n. KIGGS, - Editor and Proprietor. 

The Job Printing Department has the advantage of Competent 
Workmen, Large Assortment of Type, Steam Power, Three 
Power Presses, Moderate Prices. 

Rear 1 IS Main Street, BRISTOL, CONN. 



DOWN'S DEPOT OF NOVELTIES 

IS THE PLACE TO BUY 

Scrap pictures and cards — you'll be surprised, 
If once on them you cast your eyes. 
Search all the stores in city or town, 
No better assortment can be found. 
Stationery, albums, blank books and Pads, 
Papers of all kinds to be had. 

Magazines: Century, Harper's and Leslie's I mention, 
There's hundreds of things to call your attention. 
Tobaccos and snuff, cigars of the best, 
Any of which will stand the test. 
Such an assortment, you'll fail to find 
Except on Main street, one hundred and nine. 

C. FTJNCK & SOU, 

DEALERS IK 

UNDERTAKING A SPECIALTY. 



TOWN HALL, BRISTOL, CONN. 



•A 



/ 



LIBRARY OF CONGRESS 




0 013 974 994 7 4 



